This year’s Boston Magazine Battle of the Burger will see 25 amazing Boston-area restaurants battling it out to see whose Burger reigns supreme. One of the finalists taking part in this Burger-lover’s dream event is Chef Eric Wilkinson of Dillon’s Restaurant and Bar.
Chef Eric, who is a veteran of the food service industry, is serving up a real treat this year in his “Destiny Burger.” Loaded with Bartlett pear, chopped walnuts, and Gruyere cheese, this Burger seems…destined for greatness. Chef Eric shared the recipe with us ahead of the event so we could show you how to create your own destiny.
Ingredients
Destiny Burger
- 1 Burger Schweid & Sons C.A.B. Custom Blend: The Chuck, Brisket, Shortrib
- 1 Bartlett Pear (chopped)
- 1/2 Cup Gruyere (shredded)
- 1 Cup Walnuts
- 1 Split Top Deli Roll
- 1 Dollop Donkey Sauce
Donkey Sauce
- 1 Cup Mayo
- 1/4 Cup Yellow Mustard
- 1 Tsp Worcestershire Sauce
- 2 Tsps Roasted Garlic
- 1 Pinch Cracked Black Pepper
- 1 Pinch Kosher Salt
Servings: Burger
Units:
Instructions
- 1. Grill slices of Bartlett pear. Chop and set aside.
- 2. Roast walnuts until oils are released. Chop and set aside.
- 3. Cook Burger patty on flame grill just under temperature desired.
- 4. Place Burger on oven plate. Top with cheese, pears, and walnuts.
- 5. Place in over or under broiler until cheese is melted.
- 6. Butter deli roll, grill
- 7. Plate roll, generously add Donkey Sauce to top bun, add Burger to bottom bun. place top bun on Burger.
- 8. Enjoy!
Donkey Sauce
- Combine all ingredients in food processor and blend until smooth.
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Chef Eric Wilkinson of Dillon’s Restaurant and Bar is a self-made man (with the help of great people). He’s been working in the foodservice industry for 23 years (15 years as a chef). His primary cuisine is American Grill & New England Seafood.
