Goat Cheese & Pear Chutney Burgers
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂
I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!
One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.
Anyhoo, wanna know what these burgers are all about?
If there are burgers that screams fall they’re these pear chutney burgers, for sure!
I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?
And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂
Do I need to make my own pear chutney?
Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.
I won’t keep you away from the recipe for much longer. Let’s start cooking!
- 4 burger buns
- 4 beef burger patties
- 1/2 cup goat cheese
- 4 pancetta slices
- a handful arugula
Pear Chutney (makes more than needed for 4 burgers)
- 3 cups finely chopped pears (400g)
- 1/2 cup brown sugar (80g)
- 1 cup apple cider vinegar (200ml)
- 2 small onions finely chopped
- 2 cloves garlic minced
- 1/2 tsp crushed chipotle
- 1 tsp salt
- 2 avocados
- 3 TBSP lime juice
- 1-2 TBSP water
- salt and pepper to taste
Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.
Let the chutney cool for a few hours before use.
Make avocado cream right before cooking the patties.
Place all ingredients in a food processor and mix until smooth and creamy.
Cut buns in half and place them in a grill pan and cook until char marks appear.
Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.
Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.
Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.
Thank you Yolie! 🙂