Double Pork Mini Burgers with Apple-Tarragon Salsa

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Apple-Tarragon Marinade:
2 tablespoons apple cider vinegar
2 tablespoons Sutter Home Chardonnay wine
1 tablespoon fresh lemon juice
2 teaspoons Grey Poupon Dijon Mustard
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/3 cup Colavita Extra Virgin Olive Oil
2 tablespoons tarragon, chopped
6 slices bacon
Apple-Tarragon Salsa
1 medium-sized Granny Smith apple, minced (approximately 1 cup)
1 medium-sized sweet yellow onion, minced (approximately 1 cup)
6 tablespoons Apple-Tarragon marinade (reserved)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tarragon, chopped
Pork Patties:
1 1/2 lb fresh ground pork
1 small rib celery, minced (approximately 2 tablespoons)
3 tablespoons apple, minced
3 tablespoons onion, minced
2 tablespoons apple-tarragon marinade (reserved)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, for brushing the grill rack
12 small apple fritters, unglazed*
Approximately 1/4 cup Grey Poupon Dijon Mustard



Prepare the Marinade Combine the following ingredients: apple cider vinegar, wine, lemon juice, 2 teaspoons mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in the olive oil. Then, stir in 2 tablespoons tarragon. Reserve ½ cup of the marinade and set aside. Cut the bacon slices in half to create 12 strips of bacon. Separate the slices into a small bowl and cover with the remaining marinade. Set aside and let the bacon marinade for about 30 minutes. Prepare the Salsa First, reserve 3 tablespoons of the Granny Smith apple and 3 tablespoons of the onion for the meat mixture. Then, combine the remaining apple and onion in a small bowl. Add 6 tablespoons of the reserved marinade, ½ teaspoon salt, a ¼ teaspoon of pepper and 1 tablespoon of tarragon. Refrigerate the salsa until the burgers are ready to be assembled for serving. Preheat a gas grill to medium-high heat. Make and Grill the Mini Burgers In a large bowl, lightly combine the following ingredients: ground pork, celery, the reserved apple (3 tablespoons), the reserved onion (3 tablespoons), the remaining marinade (2 tablespoons), ½ teaspoon salt, and ¼ teaspoon pepper. Form meat mixture into 12 equal-sized meatballs. Take each meatball and lightly flatten into a ½-inch thick patty. Slightly indent the center of each patty. Next, remove one slice of bacon from the marinade and wrap the bacon around one of the patties. Anchor both the ends of the bacon with a toothpick so the bacon firmly encircles the meat patty. Repeat until each patty is wrapped with bacon. When the grill is preheated, brush the grill with oil to keep the meat from sticking. Place the patties on the grill, slightly off from any direct flame and cook for approximately 7 minutes on one side. Carefully remove the toothpicks and flip each patty over and grill for approximately 7 minutes or until the center of the patty reads 160 degrees on a meat thermometer. The patties will be golden and caramelized. Assemble the Mini Burgers Split each apple fritter and place 6 on a large sheet of foil and wrap sealing the fritters. Repeat with remaining 6 fritters. Place on indirect heat area of the grill and close the cover for a minute or two until warmed. Remove the packets from grill, open the foil and remove fritters. For each fritter, thinly spread Dijon mustard onto the cut sides of the fritters. On the bottom half of each fritter, place a pork patty and top with a spoonful of salsa. Provide 2 mini-burgers per serving. * Cooks Note: The fritters can be pre-ordered from an in-store bakery or King’s Hawaiian Sweet Rolls are a good substitution.