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Garden of Eden Burger in a Bread Bowl

This fabulous burger could potentially be a bit messy but the entire meal (salad and burger) is well contained in its own bread bowl. The sweetness of the apple and cruch of the walnuts definitely bring a delicious twist to the classic burger. Eve would be very jealous.


12 slices Applewood Smoked bacon, each slice cut in half
1/2 cup chopped pecans
1/4 cup Sutter Home Chardonnay
1/4 tsp fresh ground nutmeg
1/2 cup applesauce
1 1/2 tsp salt
2 pounds ground chuck
6 round poppy seeded Kaiser rolls (select large, deep round rolls)
1 tablespoon vegetable oil, to oil the grill rack
6 cups field greens mix
3/4 cup premium chunky Bleu cheese dressing
1/2 tsp fresh ground black pepper
2 Granny Smith apples, cored and sliced about 1/3 inch thick


Preheat gas grill to medium high heat.
To make the crispy bacon, place the bacon in a cold cast-iron skillet in a single layer. Place the skillet on the grill to heat. Cook the bacon until golden brown and slightly crispy. Remove the bacon from the pan to a paper towel-lined tray to drain. Remove the skillet from the grill.
In a medium heat sake skillet toast pecans over grill, tossing frequently, until golden and fragrant. Remove from skillet and set aside.
In a large bowl whisk together the Chardonnay, nutmeg, applesauce and salt. Add the ground chuck and mix to combine. Shape into 6 round patties, cover and set aside.
Prepare bread loaves by cutting off the top and scooping the bread out of the center.
Brush the hot grill with vegetable oil. Place burgers on a hot grill and cook approximately 3-5 minutes per side for medium. As the burgers are removed from the grill, toast the bread bowl “lids”, cut side down until golden (about 1 minute).
Meanwhile, prepare the salad by mixing the field greens with the Bleu Cheese dressing and ground pepper and mix well. Keep chilled.
To assemble burgers place a cooked beef patty in the bottom of a prepared bread bowl. Top patties with 2 slices (4 halves) of bacon and 2-3 slices of apple. Top with about 1 cup of the prepared salad and sprinkle each evenly with pecans. Cover with the bread bowl “lid” and serve.