Wine Varietal: Cabernet Sauvignon
This burger marries some flavorful ingredients with pure maple syrup, and the results are mighty good!
Although not a native, I have spent a lot of time in Vermont and made it my second home. I think Vermonters across the state would be proud to claim this burger as their own, in spite of being created by a “flatlander” such as myself.
1/2 granny smith apple (save remaining half for burgers)
1 vidalia onion
1 TBSP butter
3 TBSP pure Vermont maple syrup
12 slices maple-cured, maple-smoked or maple-flavor bacon
6 slices sharp Vermont cheddar cheese
1 1/2 lbs. freshly ground chuck
1 tsp. salt
1/2 granny smith apple (reserved from above)
1/2 cup apple butter
1 granny smith apple, peeled, halved, sliced thin
6 hearty, whole-grain buns, halved
Preheat gas grill to med-high.
For the apple-onion saute: Peel the apple-half and slice thin. Peel the onion, cut in half, and slice thin. Place the apple and onion slices on a foil square. Dot with 1 TBSP butter and drizzle on maple syrup. Fold foil into a pouch and set aside.
For bacon: Arrange bacon slices in an aluminum pan approx. 11 x8 x2.
For burgers: Mix ground chuck with salt. Peel remaining 1/2 apple and grate into meat. Mix thoroughly and divide into 6 patties of equal size.
Cooking Directions: Brush grill grates with oil. Place burgers on one side of the grill. Place foil apple-onion packet and bacon pan on the other. Turn burgers after 4 minutes; turn down heat to medium after turning and continue to cook for 6 to 8 more minutes with cover down. Turn bacon strips when crisp on one side. Place cheese on burgers during last minute of cooking until just melted.. Remove apple-onion packet and bacon pan from grill. Drain bacon on paper towels if necessary. Toast both halves of buns.
Spread a generous amount of apple butter on each bun bottom. Place apple slices, then burger on bun. Top with two slices of crisp bacon and a heaping spoonful of apple-onion saute. Cover with bun and enjoy!