Apple, Rosemary and Fig Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 tablespoons apple cider vinegar
1 cup peeled, grated apple, such as fuji, gala or granny smith
2 tablespoons fig preserves
1 tablespoon honey
2 teaspoons Grey Poupon Dijon Mustard
1 egg, lightly beaten
1 tablespoon chopped fresh rosemary
1/2 teaspoon red pepper flake
s 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 pound fresh pork sausage
1 3/4 pounds ground beef chuck
4 tablespoons butter, divided
1 small onion, peeled, thinly sliced
Vegetable oil for brushing on grill rack
6 English muffins, split
3/4 pound chilled brie, rind removed, sliced



To make patties, stir together vinegar and grated apple in a large bowl. Stir in fig preserves, honey, mustard, egg, rosemary, red pepper flakes, salt and black pepper. Add sausage and beef to the bowl and gently combine. Do not over-mix. Divide into 6 equal portions and form into patties. Refrigerate for 30 minutes. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When grill is ready, place a 10-inch nonstick, fire-proof skillet on grill rack. Add 2 tablespoons butter and onion; cook and stir for 5 to 7 minutes until onions are softened and just golden in color. Remove from grill. Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, 5 to 7 minutes on each side or until internal temperature reaches 160°F. Spread cut sides of English muffins evenly with remaining butter. During final 3 minutes of grilling, place muffins cut side down on the outer edges of the grill rack to lightly toast. To assemble the burgers, arrange half of brie slices on muffin bottoms and top with patties. Top patties evenly with onions and arrange remaining brie over top. Add muffin tops and press down lightly. Place burgers back on edges of grill and cover. Heat for 2 minutes or until cheese is melted. Serve warm. Makes 6 burgers