RECIPES: Recipe Details

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Apple Jack Burgers

These tasty burgers are a winner with people of all ages - combining the classic flavors of apples, creamy Jack cheese, and a caramelized sweet onions. They are fresh, light, and pleasantly sweet - perfect for a summer barbecue. They were a hit at my two-year-old's birthday party!

Ingredients 

***Caramelized Apples-n-Onions***
2 tablespoons unsalted butter
2 Walla Walla Sweet onions, halved and sliced
2 ripe Golden Delicious apples, cored and diced
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 ½ tablespoons red wine vinegar
1/8 teaspoon kosher salt pinch black pepper
***Apple-Mayo***
½ cup mayonnaise
3 tablespoons apple jelly
¼ teaspoon lemon juice pinch black pepper
***Patties***
2 pounds ground sirloin
¼ cup apple jelly
¼ cup grated Jack cheese
1 tablespoon Worcestershire
1 garlic clove minced
1 egg lightly beaten
¼ teaspoon kosher salt
¼ teaspoon black pepper
vegetable oil for brushing on the grill rack
6- 1oz. slices of  Jack cheese 
6 9-grain or whole wheat hamburger buns, split
1 small bunch green leaf lettuce, sliced into a chiffonade

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Warm butter in a nonstick, fire-proof skillet over medium heat. Stir in sliced Walla Walla sweet onions, and cook until soft and translucent. Stir in apples, brown sugar, lemon juice, and vinegar; cook, stirring gently, until caramelized, about 15 minutes. Season with salt and pepper. When done, remove skillet from the grill and set caramelized apple-n-onion mixture aside in a bowl loosely covered with foil. To prepare the apple-mayo, in a small mixing bowl use a whisk to combine the mayonnaise, apple jelly, lemon juice, and black pepper until smooth. Refrigerate until ready to assemble burgers. Wash hands with antibacterial soap. To prepare patties, in a large mixing bowl combine ground sirloin, apple jelly, grated cheese, Worcestershire sauce, minced garlic, egg, salt, and pepper. Combine ingredients well while being gentle to the ground sirloin (not crushing it). Form into six equal patties that will fit the buns. Wash hands with antibacterial soap. When the grill is ready, brush the grill rack with vegetable oil. Place meat patties on the rack and cover. Grill until the bottom of the patties are browned, about 3-4 minutes. Carefully flip patties and continue grilling until done, about 5 more minutes for medium. During the final minutes of grilling, top each patty with a slice of Beechers Just Jack cheese. When the burgers are cooked, remove them from the grill, arrange them in a foil pan and cover with aluminum foil to keep warm. Place the buns around the outer edges of the grill and toast lightly. Remove when done. To assemble the burgers, spread a generous amount of apple-mayo on the cut side of each 9-grain bun. On each roll bottom, place a ¼ cup of the chiffonade lettuce and stack with a cooked patty, cheese side up. On top of the patty, place a large spoonful of the caramelized apple-n-onion mixture, add the top of the bun. Serve and enjoy!