Apple Dapple Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


8 ounces sliced bacon
1 1/2 cup mayonnaise
1 teaspoon stone ground Dijon mustard
1-2 teaspoons cream style horseradish
1 large sweet or yellow onion
1/2 teaspoon kosher salt
1 granny smith apple, cored and diced
2 pounds fresh ground chuck
2 teaspoons kosher salt
1 granny smith apple, cored and grated
3 ounces apple smoked mozzarella cheese, grated
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 slices smoked Gouda
6 good-quality potato hamburger 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 burger spread, heat a large heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Chop bacon into 1/4 to 1/2 inch pieces, place into a large bowl, add the mayonnaise, mustard, and the horseradish; mix well. Cover with plastic and set aside. To make the burger topping, to the large skillet on the grill add the onion and salt. Cook for 3 minutes, add the apple and cook until the apple is soft, about 5 minutes more; set aside. To make the burgers, combine the chuck, salt, apple, and mozzarella in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. About 3 minutes before the burgers are done add the cheese to the top of each burger. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, spread a generous amount of the burger spread on the cut sides of the buns. On each bottom bun, place a grilled patty, followed by equal portions of the burger topping, add the top bun and serve.