Wine Varietal: Zinfandel
The recipe for these burgers isa veritable tour through my northeast Ohio farmer’s market in the fall. All of these items from the maple syrup to the apples to the cheese and pork are some of the “finds” I enjoy purchasing at harvest time–fresh, local, and delicious.
Maple Mustard Mayo
8 tablespoons Dijon mustard–grainy variety
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
6 ounces fresh pork belly sliced
1/2 teaspoon salt
2 pounds freshly ground chuck
2 teaspoons salt
1 teaspoons freshly ground pepper
2 large apples melrose or golden delicious apples cored
6 slices medium cheddar cheese
1 tablespoon Colivita Olive Oil
6 Rustic Buns split
2 tablespoons butter
Prepare a medium high fire in a charcoal grill or preheat a gas grill to medium high.
First prepare the maple, mustard mayonnaise.. Combine mustard, maple syrup and mayonnaise in a small bowl stir till well blended. Cover bowl and reserve.
Prepare the pork belly. Sprinkle pork slices with salt and pepper.
Next make burgers. Place chopped chuck, salt, and pepper in a bowl and gently mix. Handle meat as little as possible to avoid compressing it. Shape meat gently into 6 burgers.
Prepare apples topping. Slice apples thinly length wise no more than 1/4 inch thick.
Brush grill lightly with Colavita olive oil. Place apple slices on grill and cook about 2 min per side or until apples are tender. Using a grilling basket cook pork belly slices till cooked through and edges are crisp. Remove both from grill and reserve. Butter bun halves lightly. Toast buns over grill 2-4 min. and remove. Place burgers on hot grill. Cook burgers 3 to 5 minutes and turn. Top with cheddar slices. Cook burgers another 3-5 min. until cheese melts and burgers are fully cooked.
Spread bun halves with maple mustard mayonnaise. Place burger with melted cheese on bun halves Top with grilled pork belly slices and 2 grilled apple slices and buns. Serve and enjoy.