RECIPES: Recipe Details
New Enlgand Autumn Harvest Burgers
I like to use all local ingredients to keep the burgers fresh. There is nothing better than sitting out on the deck mid-autumn as the leaves are changing, with the cool crisp air on your face. This burger is warming and refreshing just like the fall.
1 pound ground chuck
1 pound ground sirloin
1/4 cup yellow onion, grated
1 1/2 tsp kosher salt
1 tsp cinnamon
2 tablespoons fresh sage, finely chopped
four to five grinds of fresh ground pepper
2 cups of spanish onions, sliced crosswise in 1/4 inch slices
2 tablespoons canola oil
1/4 cup maple syrup
2 tablespoons apple cider vinegar
1/4 tsp salt
3 grinds of fresh ground pepper
2 granny smith apples, cored and julienned
1/2 cup red onion sliced crosswise into 1/4 inch slices
1/4 cup apple cider vinegar
1 tablespoon fresh time removed from stems
1 clove of garlic, minced
1 tablespoon maple syrup
1/3 cup light olive oil
12 slices of applewood smoked bacon
12 slices of Cabot Horseradish Cheddar slices (regular extra sharp cheddar slices may be substituted)
6 good quality wheat hambuger rolls
Preheat gas grill to medium high.
To make the maple onions, heat a 10-inch nonstick, fire-proof skillet on the grill rack. Add the canola oil and spanish onions, and allow to cook for about 8 minutes or until the onions start to brown, stirring occasionally. Add the salt, pepper, apple cider vinegar and maple syrup. Cook the mixture covered for another ten minutes, stirring as necessary. The onions should be browned and most of the liquid will be evaporated. Remove the pan from the grill and set aside.
To make the patties, combine the chuck, sirloin, onion, salt, cinnamon, sage and black pepper in a large bowl. Mix well, just until all ingredients are combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place on a plate and cover while the onions cook.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
To make the apple slaw, place the granny smith apples and red onion in a large mixing bowl and set aside. Add the stone ground mustard, apple cider vinegar, thyme, garlic and maple syrup to a small food processor. Pulse the food processor on high while drizzling in the light olive oil. Pulse until all ingredients are combined, creating a smooth viniagarette. Pour the mixture over the apples and red onion and toss to coat. The vinagarette should coat the apples and onion, but they should not be drenched in the dressing.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 2 minutes of grilling (two slices per patty).
To assemble the burgers, place an equal amount of the onion mixture on each roll bottom. Place a patty on each roll bottom, followed by two slices of bacon and an equal portion of the apple and onion slaw (about 1/4 cup for each burger). Top each with the hamburger roll top and serve.