big mammas greek apple burgers

Pairs well with:


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


2 lbs ground chuck
2 slices smoke apple bacon
6 Hawaiian rolls
4 teaspoons salt
4 teaspoons black pepper
1 teaspoon ground sage
1 tablespoon Worcestershire sauce
1 tablespoon wine (sutter home red)
1 tbl minced garlic
6 ounces tomatoes and basil feta cheese crumbles
½ onions, shredded on cheese grader, drained of water
8 ozs Greek yogurt
Juice of ½ lemons
½ medium size cucumber shredded on cheese grader, drained of water 2 granny smith apples
3 tablespoons apricot jam
2 tablespoons water
6 slices provolone cheese



Heat gas grill. Fry bacon and set aside. Mix with meat, 3 teaspoons salt, 3 teaspoons pepper, sage, wine and Worcestershire sauce. Form into 6 patties. Cook on medium flame for 5 minutes on each side. Add cheese after 4 ½ minutes on flipped side. Take off grill and rest for 2 minutes under foil. Mix into yogurt your garlic, feta, 1 teaspoon salt, 1 teaspoon pepper, onion, cucumber and lemon juice. Put in fridge for 10 minutes. Cut apples into ½ thick slices and put on low heated gas grill. Grill for 1 minute per side. Add water to apricot jam and mix. Assemble: Take roll and spread each side with apricot jam mixture. Put a tablespoon of yogurt sauce on roll, then burger (cheese side up), then apple more yogurt and more jam.