By Gerry of Foodness Gracious
Named by Jennifer Conejo
2 tablespoons olive oil
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 tablespoon maple syrup
4 slices smoked bacon
1 1/2 cups candied walnuts, crushed into small pieces
2 8-ounce beef patties 2 brioche buns, toasted 1 large pear
2 thick slices Wisconsin blue cheese
2 cups arugula leaves
Preheat oven to 375° F.
Heat olive oil in skillet and add sliced onions. Cook for about 10 minutes, until onions are soft. Add balsamic vinegar, red wine and maple syrup. Cook for 30 minutes, until liquid has reduced to syrup consistency.
Meanwhile, press both sides of bacon slices in crushed walnuts and place on baking sheet. Bake in preheated oven 15 minutes until bacon is crispy.
Preheat charcoal grill to high heat and cook beef patties about 5 minutes on each side for medium-well done. Slice pear into 4 large slices and grill, about 1 minute on each side.
Place half the relish mixture on each bun bottom. Top with a beef patty. Add two slices grilled pear, two slices walnut bacon and a slice of Wisconsin blue cheese to each sandwich. Add half of arugula to each and top with remaining bun halves. Serve immediately.