Apple Burgers with Waldorf Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Every year I make a nice Waldorf salad to go with holiday dinners in place of a heavier fruit salad.

I thought what if we incorporated this idea into a burger topping? I also do a fruit salsa for my grilled chicken, and thought why not an apple one to go with this burger.

The results were delish.


Burger part:

1 1/2 pounds hamburg 80/20

1/2 pound ground chuck

1/4 cup breadcrumbs

1/4 cup unsweetened applesauce

1/4 cup shallots, chopped fine

2 teaspoons Dijon mustard

1 teaspoons fresh ginger, finely chopped

2 teaspoons minced garlic

1/2 teaspoon each salt and pepper

1/3 cup apple, diced finely

Waldorf Salsa dressing:

1 1/4 cup pineapple juice

1/4 cup freshly squeezed lime juice

2 tablespoons cornstarch

3 tablespoons sugar

Waldorf Salsa part:

1/3 cup toasted walnuts, chopped

1/4 cup thinly sliced celery

1/4 cup raisins

1 Granny Smith apple, diced fine

1 crisp red apple, diced fine

1 jalapeno pepper, seeds removed and fine dice

1/3 cup red onion, small dice

2 tablespoon fresh cilantro, chopped


6 seeded kaiser rolls


6 slices brie cheese, each about 1 ounce

6 tablespoons mayonnaise

6 loose red leaf lettuce leaves


I make the Waldorf Salsa dressing first to give it at least 1 hour to chill.

In a flame proof saucepan, over high heat, combine the 1 1/4 cup pineapple juice, 1/4 cup lime juice and the 2 tablespoons cornstarch and 3 tablespoons sugar.

Bring to boil stirring constantly with a spatula until mixture thickens.

Cover and chill one hour

Next toast the walnuts in a flame proof pan, just until lightly toasted and fragrant, set aside.

Next make the burgers by combining all burger ingredients, being careful not to over compact the meat.

Form into 6 patties.

Put the Waldorf Salsa ingredients in a large bowl: the

walnuts, celery,raisins, apples, jalapenos,onion, and cilantro.

Fold the Waldorf Salsa Dressing in, and stir to combine.

Cover and chill while burgers cook.

Turn grill to med high.

Slice the buns in half lengthwise

Cook the burgers to your liking, for us it’s bout 5 minutes on each side.

The last 5 minutes of cooking toast the cut sides of the buns, and place a slice of brie on each burger.

Put a burger on the bottom bun, spoon 1 to 2 tablespoons of Waldorf salsa, spread mayo on the top bun, and top with a lettuce leaf.