Vineyard Pork Burger with Warm Pear, Walnut and Blue Cheese Salad

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Warm Pear, Walnut and Blue Cheese Salad:
1 cup Sutter Home Chardonnay (also used in Patties)
2 tablespoons Colavita Balsamic Vinegar
1/4 cup sugar
3 medium pears, peeled, sliced in half, seeds and core removed 1/2 cup walnuts, chopped
1/3 cup blue cheese, crumbled
3 ounces baby field greens
2 pounds lean ground pork
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1/4 cup bread crumbs
1/4 cup Sutter Home Chardonnay (also used in Salad)
Vegetable oil for brushing on the grill rack
6 sourdough rolls, split
6 ounces Brie, sliced



Preheat the gas grill to medium-high, approximately 400 degrees. To make the Warm Pear, Walnut and Blue Cheese Salad, place a 2-quart fireproof saucepan on the grill rack, over direct heat. Add the 1 cup Sutter Home Chardonnay, Colavita Balsamic Vinegar and sugar. Bring to a boil, and maintain the boil for 5 to 7 minutes or until Chardonnay is reduced in half and has a syrupy consistency; stir often. Remove from heat. Slice the pear halves very thin, using a mandolin or box grater. Add the pear slices and walnuts to the wine, vinegar and sugar mixture. Set aside to cool slightly several minutes, and then toss in the blue cheese and baby field greens. Set aside until needed. Begin making the patties by combining the ground pork, salt, ground black pepper, ground cardamom, bread crumbs and 1/4 cup Sutter Home Chardonnay in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook each side 5 to 7 minutes, or until internal temperature reaches 165 degrees F. when tested with a quick-read thermometer. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on the cut side of each roll bottom. Top each patty with a 1 ounce of Brie cheese followed by a generous portion of the Warm Pear, Walnut and Blue Cheese Salad. Add the roll tops and serve. Makes 6 burgers