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Maple Glazed Cape Cod Burgers With Cran-Apple Pico de Gallo on Herb Toasted Brioche

This burger celebrates some of New England’s great traditional flavors. Fresh maple syrup, cranberries, crisp apples, cheddar cheese and walnuts are just some of the vibrant flavors packed in this burger. Herbed butter is spread over Brioch rolls for a crisp buttery delight. Cran-apple pico de gallo is the perfect finishing touch which leaves this burger picture perfect. Comfort food look out, grab your napkin and dig in!


Herb Butter
6 Tablespoons softened butter
2 Tablespoons fresh chopped parsley
1 Tablespoons fresh chopped oregano leaves
Maple Glaze
1/2 Cup 100% pure maple syrup, plus 1/4 Cup, divided
2 Tablespoons Grey Poupon Dijon Mustard, plus 2 teaspoons, plus 2 Tablespoons divided
Cran-Apple Pico de Gallo
1 Cup julliened granny smith apple (cored), about 1 small-medium apple
1/4 Cup dried cranberries
1/4 Cup coarsely chopped walnuts plus 1/2 Cup (ground in food processor), divided
2 Tablespoons fresh lemon juice
6 Cups Spring Mix Greens
1/4 Cup remaining 100% pure maple syrup
2 teaspoons remaining Grey Poupon Dijon Mustard
2 1/2 lbs ground Angus Beef
1/2 Cup remaining ground walnuts (ground in food processor)
2 Tablespoons remaining Grey Poupon Dijon Mustard
2 1/4 teaspoons salt
Vegetable oil for grill rack
6 slices cheddar cheese 1/4 inch thick
6 large brioche rolls, split
6 large firm tomato slices 1/4 inch thick


1. Preheat gas grill to medium high heat. 2. Place butter, parsley and oregano into a medium bowl and mix until well combined. Cover and set aside. 3. For glaze, place 1/2 Cup maple syrup, reserving 1/4 Cup for later and 2 Tablespoons Grey Poupon Dijon Mustard, reserving 2 teaspoons plus 2 Tablespoons for later, into a medium bowl, mix well and set aside. 4. For cran-apple pico de gallo, place apples, cranberries, 1/4 Cup chopped walnuts, reserving 1/2 Cup ground walnuts for later, and lemon juice into a medium size bowl. Toss, cover and set aside. 5. Place greens into a large bowl. Mix remaining 1/4 Cup maple syrup and 2 teaspoons Grey Poupon Dijon Mustard in a small bowl and pour over greens. Toss to coat, cover and set aside. 6. Place ground beef, remaining 1/2 Cup ground walnuts, 2 Tablespoons Grey Poupon Dijon Mustard and salt into a large bowl. With hands or large spoon, gently mix all ingredients until well combined, trying to handle meat as little as possible to prevent compacting meat. Form into 6 equal size patties. 7. When grill is ready, brush grill rack with vegetable oil. Brush both sides of patties with maple glaze. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. Brush both sides of patties with additional glaze. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During last few minutes of grilling, place cheese slice on each burger to melt. Spread herb butter on insides of each roll and place cut side down, on outer edges of grill to lightly toast. 8. Layer each bottom roll with divided dressed greens, a burger, a tomato, spoonfuls of cran-apple pico de gallo and top rolls. Serve and Enjoy! 6 Burgers


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