This Poached Pear Burger has the right combination of flavors! Juicy and tender beef, crispy pancetta, creamy Brie cheese and sweet and boozy gingered-bourbon poached pears. Topped with fresh arugula and served on a toasty Brioche bun.
This Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger is definitely not your regular cheeseburger! No need to go to a fancy restaurant to have a gourmet burger. Now you can make this masterpiece at home! And if you love burgers like this one, try The Ultimate Cajun Burger.
I love burgers! My all time favorite burger is actually one my husband makes. I try to follow his recipe exactly (not that he has it written) but somehow it always taste better when he makes it.
So when I’m in the mood for burgers and he is not around to make them, I get to experiment with new combinations, re-create restaurant burgers and add and subtract as many ingredients and toppings as I please. As long as I announce “it is not daddy’s burger”, everyone at home is OK.
Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger
This particular combination is amazing! It has the crispiness and saltiness of pancetta, the creamy decadence of Brie cheese, the sweetness of poached pears and the spicy peppery taste of fresh arugula! Put that on a rich brioche bun and you are set for burger glory!
Here are a few key things about making the perfect burger:
- When possible grind your own meat! This is the only way to have total control of what goes in and how coarsely the grind is. Ultimate flavor and quality is in your hands (or in your butcher’s hands if you ask him/her to do it for you).
- If you buy already ground-packaged beef, select one that has at least 20% fat. It will be labeled 80/20. Fat equals flavor and moisture and will produce juicy burgers. Extra lean meats produce dense and dry burgers.
- Do not overwork the meat. Handle it minimally. It doesn’t need to be massaged! Don’t compress the meat patties. The handling of the meat affects the texture. Too much handling produces tough and dry pucks.
- When forming your burgers, make a shallow indentation in the middle to prevent bulging. This simple step helps produce perfectly evenly flat burgers.
- Season your meat when you are ready to cook your burgers and not a second sooner!
- Use high heat to cook your burgers. If using a saute pan, cast iron is your best option.
Burger Recipe Tips
- Not all pancetta is created equal! Some brands are saltier than others.
- Toast your bun! It makes a big difference!
- If you can’t find pancetta you can use bacon instead. Here’s my mess-free, easy, always crispy, recipe for How To Perfectly Cook Bacon in the Oven
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Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger
Ingredients
For the Burgers
- 2 pounds ground beef I used ground chuck 80% lean-20% fat
- 1 teaspoon Seasoned Salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- Oil for brushing the burgers
For the Poached Pears
- 24 ounces ginger ale
- ¼ cup bourbon
- 1 cinnamon stick
- 2 pears,peeled, cored and cut in half lengthwise
- ½ pound pancetta, cooked until desire crispiness
- 8 ounces Brie cheese, sliced
- 2 cups fresh arugula
- 6 burger buns, split and toasted (I used Brioche burger buns)
- Condiments as desired
Instructions
Make the Poached Pears
- In a small saucepan combine the ginger ale, bourbon and cinnamon stick. Bring the mixture to a simmer over medium heat. Add the pears and simmer gently for about 15-20 minutes, turning occasionally until the pears are tender.
- You can let the pears cool in the simmering liquid or if press for time, remove the pears immediately. Cut the pears into thin slices. Reserve.
Make and Cook the Burgers:
- In a large bowl combine the ground beef, season salt, onion powder, garlic powder, ground black pepper and Dijon mustard. Gently mix to combine taking care not to compress the ingredients.
- Divide the meat into 6 even portions (6 – ounces each) and form into pucks. Do not overwork the meat.
- With your fingers make a shallow indentation on the center of each patty, this will prevent the burger from bulging while cooking.
If using a Grill:
- Build a charcoal fire until the coals glow bright orange and ash over or heat a gas grill to high. Brush the burgers with oil. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
- Top the burgers with cheese on the last minute of cooking and cover the grill to melt the cheese.
If using a Grill Pan:
- Heat a grill pan over high heat. Cook the burgers as directed above. Top the burgers with cheese on the last minute of cooking and cover the grill pan with aluminum foil to melt the cheese.
If using a Sautee Pan or Griddle:
- Heat about 1 tablespoon of oil over high heat. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
- Top the burgers with cheese on the last minute of cooking. Tent some aluminum foil over the top to melt the cheese.
Assemble:
- Lightly toast the burger buns. Top with the burger and cheese. Top with crispy pancetta, sliced poached pears and a small handful of fresh arugula. Serve!
- If you don’t want your cheese melted do not add it to the burger patties the last minute of cooking time. Just top the burgers with the cheese when assembling.
Matthew M says
Amazing recipe. The mustard makes a great addition to the patty!
Kathy McDaniel says
Thank you!! xo
Michele says
The Brie and pancetta were a great pairing! My family loved it!
Daniela Anderson says
I almost always order a good old burger whenever I eat out, how great is it when you can make your own at home that tastes tons better and get everyone licking their fingers. I love the addition of brie and pancetta, they bring so much flavour.
Kathy says
Thank you! Homemade is always better I think!
Molly Kumar says
WoW, this sounds like a great gourmet burger to make at home. I’m so liking the pouched pears in bourbon and bacon in burger just make them a must have 🙂
Kathy says
Thank you
Sandhya Ramakrishnan says
That is one loaded burger and all those toppings me making me crave for this. The poached pears are such a great addition to the recipe. That would add a great sweetness and flavor to the dish.
Kathy says
Thank you
Julie | Bunsen Burner Bakery says
Oh. My. Goodness. This looks amazing! I have to admit that I’m not a huge fan of burgers, but these toppings on grilled cheese? YES, YES, YES!
Kathy says
Thank you!
cass0327 says
OH EM GEE!! That burger is intense! I love the flavour combination and need to make this ASAP!!! Amazing!!
Natalie says
Wow the way that you described this borger and the way it looks on this photos just made me drool. De-li-cious! Bourbon poached pears?! Brie AND pancetta?! Just O-M-G! It’s a must try! My hubby will go CRAZY when I serve him this!
Byron Thomas says
Oh, come on! If you put one more delicious item on that burger, I won’t be able to take it. LOL Seriously, though, this burger looks amazing. I cannot wait to try it – you had me at brie, you see. The pear just did me in completely. LOL
The Recipe Nomad says
You had me at Brie and bourbon! This looks absolutely delicious and I love the pears in the sauce. Yummy!