RECIPES: Recipe Details

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Sweet-n-Savory Burger

I am a registered nurse who lovesto cook in my spare time. This will be the first contest I've entered. I hope that you enjoy my burger.

Ingredients 

Apple-berry Salsa:
1 Granny Smith apple, cored, peeled, and quartered
6-8 fresh or frozen strawberries, caps removed, halved
1 tbsp. orange marmalade
1 ½ tbsp. light brown sugar
½ tsp. cinnamon
Pinch of ginger
2 lb. ground chuck
1 8 oz. can crushed pineapple, drained well
3 tbsp. lime juice
1 tbsp. lemon pepper seasoning
1 ½ tbsp. steak seasoning 
6 potato rolls
2 tbsp. garlic butter spread
apple-berry salsa
6 slices mild cheddar cheese
9 strips of pre-cooked, ready-to-serve bacon, halved
3 tbsp. honey mustard

Instructions 

Place apples and strawberries in a food processor; pulse until finely chopped. Pour fruit into a medium mixing bowl; add marmalade, brown sugar, cinnamon, and ginger. Stir until well blended. Cover and refrigerate until ready to use (this can be made the night before). Preheat grill to medium-low. In a large bowl, combine ground chuck, pineapple, lime juice, lemon pepper, and steak seasoning. Knead with hands until mixed well. Shape into patties, approx. 1/3 pound each; set aside. Slice potato rolls in half. Spread top half only with one tsp. garlic butter spread. Put the halves back together and wrap in aluminum foil. Place patties on the grill. Grill for 5-10 minutes on one side (adjust heat as needed to avoid charring). Flip and grill an additional 3-8 minutes until desired tenderness is reached. During these 3-8 minutes, place foil package on the grill alongside the patties to warm them and melt the garlic butter. To assemble burgers, place one tbsp. of apple-berry salsa on bottom half of roll. Top with beef patty. Place three half-strips of bacon on top of patty; top with one slice of cheese. Add ½ tbsp. of honey mustard on top of cheese. Top with garlic butter-sided roll.

Comments 

When grilling, it may be helpful to place aluminum foil over the grill. Holes may be cut to coincide with the slits in the grill so the fat can still drain through. Doing this will help avoid charring the outside of the burger by keeping direct contact with the flames to a minimum.