RECIPES: Recipe Details
Country Apple and Onion Sausage Burger
I grew up and currently live in Fort Wayne, Indiana. Fort Wayne is known for the American pioneer, Johnny Appleseed, born John Chapman. He introduced the apple to this area in approximately the early 1800
Apple & Onion Topping
4 tbsp. butter
4 cups Granny Smith apples (peeled, cored, quartered, & sliced into approximately 1/8" slices) (approx. 4 large apples)
1 1/2 cups sweet or white onion (preferably sweet, quartered, and thinly sliced) (approx. 1 med. onion)
1 tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Honey Dijon Mustarnnaise
1/2 cup mayonnaise
2 tbsp. honey mustard
1 tsp. Dijon mustard
2 lbs Ground Pork Country Sausage
2 tbsp. maple syrup
1/8 cup Chenin Blanc wine
1 egg (beaten)
1 cup plain bread crumbs (fine ground)
1 tsp. ground black pepper
1 tsp. onion powder
6 Butter croissants, sliced in half (about 4" round)
Sharp Cheddar Cheese (6 slices to fit burgers)
Vegetable oil, to brush the grill rack
Plastic gloves for mixing
Large serving platter
Preheat a gas grill to medium heat, or prepare a charcoal grill to a medium hot fire.
In a 10-12" nonstick or seasoned, fire proof skillet, melt butter. Add sliced apples, cook for 4-5 minutes, stirring often, then add the sliced onions, sugar, cinnamon, and nutmeg, mix well. Cover with lid. Continue cooking, stirring occationally, for an additional 10-12 minutes, or until the apples have softened and lightly browned.
Remove from grill and set aside.
In a small bowl, combine the mayonnaise, honey mustard, and Dijon mustard. Mix well, cover, and set aside.
In a large bowl, combine the ground pork country sausage, maple syrup, Chenin Blanc wine, egg, bread crumbs, black pepper, and onion powder. Put on plastic gloves and mix all ingredients well, try not to compact too much. Divide into 6 portions, and form into 4" round patties, approximately 1" thick. Discard of gloves, turning them outside in, when removing.
Reduce grill heat to low, when ready, brush the grill rack with vegatable oil. Place patties on grill rack, cover, though checking often for extreme flames. Using a spatula, turn patties after 6-9 minutes. If grill begins to flame, turn them sooner, or move them to less heat. Cook on low heat until patties are completely cooked. Approximately 1 minute prior to removing patties from grill, place cheese slices on top of each pattie. Place patties onto platter.
Turn gas grill to off position, and turn propane off. If using charcoal grill, cover with lid and close vents.
When assembling the burgers, spread an ample amount of Honey Dijon Mustarnnaise onto the cut sides of the croissant. On each croissant bottom, place a pattie and an equal portion of apples and onions. Add the top half of the croissant and serve.
Makes 6 burgers
A very tasty burger, sausage is wonderful alternative.