Apple of My Eye Burger – Revisited

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 small Macintosh apples cored, peeled and quartered
¼ cup fresh, flat leaf parsley
1 ½ tsp fresh sage
2 cloves garlic
2 shallots
¼ tsp ground allspice
1 tsp ground sea salt
½ tsp freshly ground pepper
2 pounds ground chuck
1-1/2 cups of Treasure Cove® Blue Cheese
12 slices of Roma tomato
Vegetable oil, for brushing the grill rack
6 ciabatta rolls, split

Spinach and pancetta salad:
4 ounces pancetta, cubed
4 tbs Colavita Olive Oil
2 tbs minced shallots
2 tsp minced garlic
3 tbs balsamic vinegar
1 tbs Dijon mustard
1 bag of fresh spinach, washed and dried



To make patties, place apples in food processor along with parsley, sage, garlic, shallots and allspice, mix well. Remove the mixture to a bowl and combine with the beef, salt and pepper. I recommend using a large fork to mix the apples, spices and hamburger. This method minimizes the handling of the beef. Divide the mixture into 6 equal portions and form into patties. While forming your patties bear in mind the shape of your bread. For example: I buy the Ciabatta Rolls that are a rectangle shape.

Cover with plastic and set aside.

Spinach and pancetta salad:

Preheat gas grill to medium. Place large size cast iron fry pan (or fireproof skillet) on top of grill rack.

Heat about half of the Colavita Olive Oil in fry pan over medium heat. Add pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the shallots and garlic to pan drippings and sauté until translucent, about 4 minutes. Remove pan with the ingredients in it from heat and stir in cooked pancetta, vinegar, mustard and remaining Colavita Olive Oil.

Place spinach in a large bowl and pour in the warm dressing from the pan. Toss and coat the spinach leaves.

Preheat gas grill to medium heat. Brush the grill rack with oil. When the grill is ready, place the patties on the rack, close cover and cook for about 4-5 minutes. Turn the patties (only once) and continue cooking for another few minutes then top burgers with equal amounts of blue cheese. During the last 2 minutes of grilling, place the rolls, cut side down, on the outer edges of the rack to toast lightly. When patties are done, (internal temperature just about 160 degrees) remove and cover to keep warm as meat settles.

To assemble burgers, place patty onto the bottom toasted roll, add two slices of Roma tomato on each burger, top with equal amounts of warm spinach and pancetta salad over the top side of the toasted roll, and add roll top and serve.

Makes 6 burgers.