RECIPES: Recipe Details

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HUNTSMAN STUFFED BURGERS WITH ONIONS, BACON AND CURRANT SAUCE OVER GRILLED APPLE

Ingredients 

PATTIES
2 pounds fresh ground chuck
1-3/4 teaspoons salt
1/2 teaspoon ground black pepper
3 garlic cloves, finely minced
1 tablespoon Lea Perrins Worcestershire Sauce
3/4 cup crumbled Huntsman cheese (include the Stilton cheese layer)

ONIONS AND BACON
6 slices black pepper bacon-cut into 1/2-inch pieces
2 tablespoons Colavita Extra Virgin Olive Oil
5 cups thinly sliced red onion
2 tablespoons Sutter Home Chardonney

CURRANT SAUCE
1/2 cup red currant jelly
2 tablespoons course ground mustard
2 tablespoons Sutter Home Chardonney
1/8 teaspoon salt
1/8 teaspoon ground black pepper

GRILLED APPLE
2 teaspoons Colavita Extra Virgin Olive oil
6 tart apples rings (1/3-inch thick) from center of two large apples-peeled & core removed
1/4 teaspoon salt

Vegetable oil

6 (4-1/2-inch) Kaiser rolls-split
4 tablespoons butter, softened

Instructions 

Preheat a gas grill to medium-high.

To make the patties, in a large bowl mix gently the chuck, salt, pepper, garlic and Worcestershire sauce. Form twelve patties each about 1/3-inch thick. On a work surface, place six patties then mound 2 tablespoons cheese in center of each. Cover cheese with another patty then press edges firmly together. Refrigerate patties until needed.

To make onions and bacon, cook bacon until crisp in a large fire-proof skillet on grill rack then transfer bacon using a slotted spoon to paper towels. Add oil and onions to skillet; cook 20 minutes or until onions caramelize, stirring often. Remove skillet from heat and add wine and bacon. Return to grill rack; stir until wine is absorbed. Set skillet aside and cover.

To make sauce, in a small heavy fire-proof saucepan, whisk jelly, mustard and wine. Set saucepan on grill rack; whisk until mixture begins to boil. Remove from heat and season with salt and pepper. Cover and set aside.

Brush olive oil over apple rings (both sides) then sprinkle with salt; set near grill until needed.

Brush vegetable oil over grill rack. Retrieve patties and place on rack. Cook patties, 5 to 6 minutes on each side for medium or until desired doneness. During final minutes of grilling , place apple rings on rack; grill rings until marked. Place rolls cut side down and lightly toast. Remove patties, apple rings and rolls from grill rack. Return saucepan with sauce and skillet with onion and bacon to rack; reheat to warm.

To assemble, spread butter over toasted sides of each roll, using 2 teaspoons per roll. Place a burger on roll bottom, top with onion bacon mixture then an apple ring. Spoon sauce over apple and close with a roll top.

6 burgers

Comments 

My burger has a bit of an English flare. Huntsman cheese, a combination of Stilton and Gloucester cheeses is encased in the center of each burger. To build a better burger, caramelized onions, mixed with black pepper bacon and a splash of Sutter Home Chardonney and a grilled apple ring (I used Granny Smith apples) tops each burger. The currant sauce made with Crosse and Blackwell red currant jelly is mixed with an award winning quality mustard, Harvest Coarse Ground Mustard that tones down the sweetness of the jelly.