Autumn Harvest Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Apple Butter Mustard:
one half cup apple butter
one quarter cup Dijon mustard

Apple Cider Glaze:
2 cups apple cider

1 and one half pound ground pork
2 eggs
1 red bell pepper, diced finely
1 small sweet onion (such as Vidalia) diced finely
2 Tablespoons fresh chopped rosemary
1 Tablespoon fresh chopped garlic
1 and one half teaspoon kosher salt
one half teaspoon ground black pepper

Apple Fennel Slaw:
2 large Granny Smith Apples, cut into fine julienne (peels intact)
1 large fennel bulb, cut into fine julienne
1 cup mayonnaise
2 Tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon minced fresh sage

Oil for the grill grate

6 potato rolls, hamburger bun size, split horizontally


Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the Apple Butter Mustard, mix the apple butter and mustard in a small bowl until well combined. Refrigerate until serving.

To make the apple cider glaze, heat the cider in a small saucepan on the grill and let boil until the liquid is reduced by half. Cover and set aside.

To make the patties, combine the pork and eggs in a large bowl. Add the bell pepper, onion, rosemary, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the potato rolls. Refrigerate until grilling.

To make the Apple Fennel Slaw, combine the apple and fennel in a large bowl and toss until well mixed. In a small bowl, combine the mayonnaise, vinegar, salt and sage. Stir until thoroughly combined, then pour over the fennel and apple mixture. Toss the fennel and apple mixture to coat evenly. Cover and refrigerate until serving.

To grill the patties, brush the grill rack with oil. Place patties on the rack, brush evenly with the Apple Cider Glaze, cover and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently, brush evenly with the Apple Cider Glaze, and grill an additional 3-4 minutes, or until meat reaches an internal temperature of 160 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.

While the patties rest, place the potato rolls, cut side down on the grill and toast lightly, about 2 minutes.

To assemble the burgers, thinly spread all roll tops and bottoms with Apple Butter Mustard, place patties on top of roll bottoms, and top patties with equal portions of the Apple Fennel Slaw. Add the roll tops and serve.

Makes 6 burgers