The Provencale Plum Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Grilled apple with onion chutney
3 apples, peeled, cored and cut into 6 – ¼ inch slices, remainder of the apples diced
1 large red onion, cut into ¼ inch round slices
½ cup walnut oil
¼ cup apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
¼ teaspoon pepper
Walnut beurre
¾ cup walnuts
1 garlic clove
½ teaspoon salt
¼ pepper
3 tablespoon walnut oil
3 tablespoon sour cream
Stuffed Patties
2 pounds ground pork
½ cup minced onions
3 tablespoons parsley
2 teaspoons salt
1 ½ teaspoons pepper
1 Andouille sausage, casing removed, diced
1 garlic clove, finely diced
2 tablespoons chopped parsley
¼ cup diced apples
10 diced dried plums
oil for grill 6 brioche rolls
endive lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the roasted apples and onion chutney, arrange the apples (sliced and diced) and onions in a 9 x 13 baking dish. Combine the walnut oil, apple cider vinegar, brown sugar, salt and pepper in a small bowl and whisk until fully mixed. Pour over apples and onions. Set aside. To make walnut beurre, mix walnuts, garlic, salt, pepper and walnut oil in a small food processor until smooth. Fold into sour cream in a small bowl. To make the patties, combine the ground pork, onions, parsley, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Mix the andouille sausage, garlic, parsley, apples and dried plums in a small bowl. Returning to the meat portions, form each into a cupped patty, placing equal portions of the sausage mixture into the cup. Fold over the meat and form each portion into a patty sized to fit the rolls. To cook the onion chutney, remove the whole apple slices from the marinade. Place the remaining ingredients and most of the marinade in a fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 minutes, stirring occasionally, until the onions are caramelized and most of the liquid has evaporated. Remove the pan from the grill and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the apple slices on the rack, cover and cook, turning once, until tender with char-marks just appearing, about 3 to 4 minutes on each side. Remove and cover to keep warm. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Split and lightly toast brioche rolls on the grill. To assemble the burger, spread equal amounts of the walnut beurre over the bottom cut sides of the rolls and equal amounts of onion chutney on the top cut sides of the rolls. On each roll bottom, place 2-3 endive leaves, patty, and grilled apple slice. Add the roll tops and serve. Makes 6 burgers