Beef Burger With Poached Pears & Gorgonzola
by Jayson Eggers, Chef , Blanc Burgers + Bottles, Leawood, Kan.
- 2 pounds Certified Piedmontese® ground beef
- 1 cup mixed greens
- 1 teaspoon olive oil
- 4 tablespoons gorgonzola cheese, crumbled
- Salt and pepper to taste
- 4 onion hamburger buns, toasted if desired
- Poached Pears:
- 2 cups port wine
- Peel of 1 orange
- Peel of 1 lemon
- 1 cup of sugar
- 1 tablespoon allspice
- 1 teaspoon salt
- 2 Bartlett pears, peeled
- Truffle Mustard:
- 1/4 cup smooth Dijon mustard
- 3 teaspoons white truffle oil
- 1 teaspoon white truffle peelings, chopped
To prepare the poached pears, combine port wine, orange peel, lemon peel, sugar, allspice, and salt in a medium saucepot over high heat. Once the wine mixture is boiling, turn the heat down to a simmer and add the pears. Cook pears until they’re tender and can be easily pierced with a paring knife, about 20 to 30 minutes. Remove pears from liquid and cool in refrigerator. Once cool, cut in half lengthwise, scoop out core, and slice thin.
In a small bowl, whisk together mustard, truffle oil, and truffle peelings. Set aside.
Preheat grill to high, at least 400°F.
Divide the ground beef mixture into four 8-ounce portions, and form into patties. Season both sides with salt and pepper. Place burgers on the hot grill for about 5 to 6 minutes. Flip the burgers and continue grilling for about another 5 to 6 minutes until burgers reach your desired doneness.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling be careful not to overcook. A kitchen thermometer inserted into the patty should read 125°F for medium.
To assemble the burger, spread truffle mustard on the bottom bun. Place the burger on top of the mustard. Fan out several slices of poached pears on top of patty and crumble 1 tablespoon of gorgonzola on top. Toss the mixed green with olive oil, salt and pepper and place 1/4 cup on top of the gorgonzola. Lean the bun against your burger for a nice presentation.
Pairing: A Cabernet Sauvignon would pair nicely with the gorgonzola cheese and poached pear.