All-American Apple Pie Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Candied Walnuts:
1 cup walnuts, chopped
3 tablespoons unsalted butter, room temperature
1/2 cup brown sugar
1/4 teaspoon of freshly ground cinnamon
Dash of kosher salt
Grilled Apples:
2 large granny smith apples, cored and sliced 1/2-inch thick crosswise
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil
3 ounces dried apples
6 saltine crackers, crushed
2 pounds ground chuck
1 egg
2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly ground cinnamon
1 teaspoon freshly ground nutmeg
3/4 teaspoon ground allspice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
4 tablespoons unsalted butter, room temperature
6 brioche buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the candied walnuts, add the walnuts to a large fireproof non-stick skillet and cook on the grill over high heat for 2-3 minutes until the walnuts are just toasted. Transfer the walnuts to a plate. Add the butter to the skillet and cook until it has just melted, about 1 minute. Add in the brown sugar and cook until the sugar has caramelized, about 2 minutes, constantly stirring. Add the walnuts and coat in the butter-brown sugar mixture, constantly stirring. Cook for about 30 seconds. Add the cinnamon and salt. Transfer the walnuts to a large sheet of wax paper and spread them apart so they do not clump. Set aside and let cool. To make the grilled apples, add the apple slices, lemon juice, cinnamon and nutmeg to a mixing bowl. Toss well to coat. Brush the apples on both sides with the vegetable oil. Add the apples to a large fireproof non-stick skillet, place the skillet on the grill, and cook over high heat until golden on both sides. Remove from the heat. To make the patties, place the dried apples and saltine crackers in the bowl of a food processor and process until well combined. Transfer the mixture to a large bowl. Add the beef, egg, lemon juice, cinnamon, nutmeg, allspice, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the brioche buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, brush the cut sides of the brioche buns with butter and place, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each brioche bun bottom, place an equal amount of candied walnuts, a patty, and an equal amount of grilled apples. Add the brioche bun tops and serve. Makes 6 burgers.