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Spicy Tangy Big Apple Burger

This burger is made from an international blend of spices and ingredients (Italian, Indian, and Mexican) that is sure to make your mouth water! The spice from the burger and tangy spread are beautifully complimented by the mild sweetness of the Gala apple, which also adds a pleasant texture to the burger.


Spicy Tangy Spread :
9 tablespoons mayonnaise
3 teaspoons mustard
3 teaspoons hot sauce
1 small poblano pepper (remove seeds)
1 small cooking onion
2/3 cup of sun-dried tomatoes in olive oil (drain olive oil and set aside)
2 teaspoons salt
1 teaspoon black pepper
½ tsp. Garam masala
4 large cloves of garlic
2 tablespoons Sutter Home Cabernet Sauvignon Wine (one glass for yourself to enjoy while prepping)
1/3 cup large uncut basil leaves
2 pounds of ground chuck 80% lean 20% fat (standard twice ground)
Vegetable oil for brushing on grill
Oil from sun-dried tomatoes, for brushing patties
1/4 pound Asiago cheese (shredded)
6 Poppy seed Kaiser rolls, split
2-3 Gala apples (6 slices/burger)
1 Red Onion (2-3 round slices per patty)


Directions Prepare a medium-low fire in a charcoal grill with a cover, or preheat a gas grill to medium-low. To make the spicy tangy spread, combine the mayonnaise, mustard and hot sauce in a small bowl. Mix with a spoon, then put away until needed. To make the patties, cut the poblano pepper in half, remove seeds, and then cut in quarters. Cut onion in quarters then partially food process the poblano pepper, onion, and sun-dried tomatoes. Next, add the salt, black pepper, garam masala, garlic cloves, Sutter Home Cabernet Sauvignon Wine, and basil leaves to the partially food processed ingredients. Food process all ingredients together until it forms a thick paste. Once done, evenly mix the paste into the meat in a large bowl and form patties by using a press to make 1/3 pound patties that are approximately 4” wide by 3/4” thick. Brush the grill rack with oil. Brush one side of each patty with oil from sun-dried tomatoes. Place the patties oiled side down on the top rack on a gas grill or away from the fire on a charcoal grill to prevent flare-ups. Once placed on grill, brush sun-dried tomato oil on other side of patty and cover. Grill until browned on the bottoms, about 7 to 10 minutes each side. During the last few minutes of cooking, sprinkle asiago cheese evenly on each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly. Slice the red onion into thin rings and set aside. Next cut the apples into thin wedges (do this just before building the burger so they do not turn brown). To assemble the burgers, place 3 apple wedges across the cut side of the bottom bun. Next place the burger over the apple wedges cheese side up. Apply a generous amount of spicy tangy spread on patty, enough to cover the top of the patty. Finally place 3 apple wedges across the top of patty and place 2-3 red onion slices on top. Add the roll tops and serve. Makes 6 burgers


All the people that have tried this burger have said it is the best burger they have ever tasted, and they often ask for seconds--quite a feat for a 1/3 lb burger! Even people who are picky eaters said the combination of flavors was enough for them to not want to remove any of the toppings that they normally would not have eaten. I have received many compliments on this recipe, but the best compliment came from my fiance, who said this burger could convert a vegetarian into a meat eater!