Delaware Scrapple Burger with Apple Chutney

Pairs well with:


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

I grew up in Delaware, the second smallest state but proud to be “The First State” to ratify the constitution.A Delaware specialty is Scrapple: made with pork, broth and cornmeal and molded into loaves that are sliced and fried crispy on the outside and typically served for breakfast. There are several local brands but Rapa Brand has been around since 1926 in Bridgeville, Delaware. The Apple Scrapple Festival began 17 years ago in Bridgeville to showcase local agriculture, which includes a large apple crop. It now brings 25,000 visitors to the small town during the second weekend in October. This burger incorporates both ingredients of Delaware’s Apple Scrapple festival in a tasty way!


2 pounds ground chuck

2 teaspoons onion powder

2 teaspoons salt

½ teaspoon ground pepper

2 tablespoons butter

½ cup finely chopped onion

2 cups granny smith apple, cut into ¼” pieces

3 tablespoons brown sugar, packed

1 tablespoon vinegar

1 teaspoon Dijon mustard

1 tablespoon flour

6 – ½” slices of scrapple cut from a 16 oz. block

(I prefer Rapa Brand – It is available by mail order by visiting

Oil for the grill

6 slices of cheddar cheese

6 Potato or Brioche Hamburger Buns


Preheat gas grill to medium-high.

To make the patties, combine the ground chuck, onion powder, salt and pepper. Form into 6 equal size burgers to fit the buns. Cover with plastic wrap and set aside.

Put a large heat-proof skillet on the grill and melt the butter. Add the onion and cook several minutes, until soft, then add the apples, brown sugar, vinegar and Dijon mustard. Cook stirring frequently until the apples are soft and there is liquid in the pan. Sprinkle the mixture with the flour and stir until blended and the mixture is thickened. Remove to a medium-size bowl and set aside.

Wipe out frying pan with a paper towel and put back on the grill. Add the 6 slices of Scrapple, cooking until crisp and brown on both sides – remove to a plate with spatula.

Brush the grill rack with oil and place burgers on the grill and close cover, cooking for about 4-6 minutes on each side or until medium well. Put the cheddar cheese on the burgers during the last 2-3 minutes. Place the buns, cut side down on the outer edge of the racks for the last minute or two of grilling to toast lightly.

To assemble the burgers: Place equal portions of apple chutney on each of the bottom buns, top with a burger then a slice of Scrapple and add the top bun. Serve immediately.

Makes 6 burgers