Belgian Burgers

Pairs well with:


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


1 ½ lb ground chuck (80/20)
1 ½ slices of white sandwich bread, crusts removed, and crumbled into small pieces
1 egg
2 Tablespoons Olive Oil
1 very large or 2 medium yellow onions, sliced thinly
1 ½ granny smith apples, sliced thinly
½ lb belgian endive, sliced lengthwise, then in ¼ inch slices, crosswise
1 Tablespoon brown sugar
1 teaspoon kosher salt
1 can beef broth
1 tablespoon molasses
3 tablespoons apple jelly
6 toasted hamburger buns (preferably sesame or onion)



To prepare the patties:

Combine, by hand, the ground chuck, bread and egg. Form into patties and set aside.

To prepare the topping:

Note: The onions, endive and apples should be sliced thinly and approximately in pieces the same size.

In a grill-safe sauté pan, heat the oil, and then add the onions. Sauté onions for two minutes, then add the apples and endive, and sauté the full mixture for approximately 8 minutes or until soft and golden brown. Mix in the brown sugar and salt to taste. Remove contents from pan into a bowl and set aside.

To prepare the sauce:

In the same pan as the topping, whisk together the beef broth, molasses, and jelly. Heat over the grill on high heat for approximately 10 minutes, or until the mixture is reduced to 1/3rd of the original volume. Set aside, and the mixture will thicken upon cooling.

To assemble:

Grill the burgers over high heat to the preferred degree of doneness. Once fully cooked, dip both sides of the burger in the sauce mixture, place on the toasted bun. Cover with the endive topping and additional sauce to taste. Enjoy!