3 Pigs in a Big Apple Blanket Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 pound ground pork tenderloin
1/2 pound Pancetta, diced
1/2 pound uncooked bulk Chorizo
2 garlic cloves, minced
1 Tablespoon fennel seeds, chopped
1 Fuji apple, cored
1 fennel bulb
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 Bialys, split
2 Tablespoons apple jam or jelly
2 Tablespoons apple cider vinegar
3/4 cup mayonnaise
1/4 cup cilantro leaves, chopped
Salt and pepper to taste



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the pork tenderloin, diced Pancetta, Chorizo, minced garlic, and fennel seeds in a large bowl. Shape into 6 patties. Cover with plastic wrap and set aside.

Julienne slice apple and fennel bulb and place in a medium bowl. Cover with plastic wrap and set aside.

Brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until well done. Place bialys, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

Also during the last 2 minutes of grilling, place apple jam or jelly in a small grill-safe pot and place over direct heat just until melted. Add melted apple jam to bowl with apples and fennel bulb. Stir in apple cider vinegar and mayonnaise. Add cilantro and mix gently. Season with salt and pepper.

To assemble, place a patty on the bottom of each bialy, followed by an equal portion of the apple and fennel mixture. Add the bun tops and serve.

Makes 6 burgers