RECIPES: Recipe Details

Rate This Burger 
No votes yet

Smoky-Sweet Bacon Burgers with Crisp Apple & Blue Cheese Slaw

Apples are a beloved staple in the Midwest. It may be too cold to grow mangoes or pineapples; but boy do we have lots of varieties of apples, and we love to cook with them. The apple slaw in this burger is jazzed up with luscious, tangy blue cheese, another Midwest favorite. The juicy ground chuck burger gets great flavor from smoky spices, sweet maple syrup and, of course, bacon! I dare you to find a true Midwesterner who wouldn't love these simple and delectable burgers.

Ingredients 

Slaw: 3 large Granny Smith apples, peeled, cored and grated 2½ TBSP fresh lemon juice 2 tsp. finely grated fresh lemon zest 1/3 cup mayonnaise 2 TBSP pure maple syrup 2 celery stalks, very thinly sliced 4 ounces firm blue cheese, crumbled (I like Maytag or St. Pete's from Minnesota) 1/3 cup minced fresh chives ½ tsp. sweet paprika ¼ tsp. freshly grated nutmeg Burgers: ½ cup grated red onion ¼ cup Sutter Home Sauvignon Blanc 1/3 cup minced fresh flat-leaf parsley 2 TBSP Lea & Perrins Worcestershire sauce 3 TBSP pure maple syrup 2 TBSP minced fresh thyme 1½ tsp. kosher salt 1 tsp. freshly ground pepper ¾ tsp. ground cumin ¾ tsp. Spanish smoked paprika ½ tsp. ground cayenne ¼ tsp. ground allspice 2 pounds ground chuck Remaining Ingredients: 12 slices thick-cut applewood smoked bacon vegetable oil for grill grates 6 Kaiser rolls, split 6 large, leafy lettuce leaves

Instructions 

Preheat gas grill to medium high. Gently squeeze grated apple between layers of paper towels to remove some of the excess moisture. Place apples in a large bowl, add lemon juice and lemon zest and toss to coat. Stir in mayonnaise, maple syrup, celery, blue cheese, chives, paprika and nutmeg. Cover with plastic wrap and refrigertate until ready to serve. In a large bowl, whisk together the grated onion, wine, parsley, Worcestershire, maple syrup, thyme, kosher salt, 1 tsp. pepper, cumin, smoked paprika, cayenne and allspice. Gently but thoroughly mix in the beef and shape mixture into 6 patties to fit rolls. Cover loosely with plastic wrap and set aside. When grill is ready, cook bacon in a large, heavy, non-stick fire-proof skillet, until golden and crisp, about 7 minutes. Transfer to paper towels to drain, then wrap in foil to keep warm. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, about 5-6 minutes per side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove burgers and rolls. Top roll bottoms with a lettuce leaf, a burger, 2 bacon slices, the apple slaw and the roll tops. Serves 6.