Grilled Apple and Smoked Bacon Burger

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.


3 Gala apples
1 Tbs. dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3 Tbs. mayonnaise
2 Tbs. Grey Poupon dijon mustard
1 Tbs. honey
1 Tbs. fresh chives, finely chopped
1 cup molasses
1/2 cup balsamic vinegar
1/2 cup vegetable oil
18 slices (1 lb.) thick cut applewood smoked bacon
3 lbs. fresh ground chuck
4 tsp. kosher salt
4 tsp. fresh cracked black pepper
6 fresh baked onion pocket rolls
6 oz. crumbled feta cheese



Wash the apples and place them on their side on a cutting surface. Slice apples into 1/4” to 1/2” thick round slices. Cut out the seeds and core of each slice, following about 1/8” outside the star pattern. Discard the top and bottom slices of each apple. Place slices in a medium mixing bowl and add 1 Tbs. dark brown sugar, 1 tsp. ground cinnamon, and 1/2 tsp. ground cloves. Lightly toss to coat the apples. In a small mixing bowl, combine 3 Tbs. mayonnaise, 2 Tbs. dijon mustard, 1 Tbs. honey, and 1 Tbs. finely chopped fresh chives. Mix until well blended. In a medium mixing bowl, combine 1 cup molasses and 1/2 cup balsamic vinegar. Mix until well blended. Brush the grill racks generously with vegetable oil. Ignite gas grill and set flame height/temperature to medium-high. Allow grill racks to heat for about 5 minutes. Place apple slices on the grill racks and grill for 3-4 minutes on each side, or until apples have slightly carmelized grilling marks. Remove apples and place them on a plate. Place a cast iron grill-top griddle on the grill racks and arrange 18 slices of bacon on griddle. Cook bacon for 5-6 minutes, turning frequently. Bacon should not be cooked too crispy. Remove bacon and place on paper towels to absorb the grease. Carefully remove the griddle with oven mitts. In a large mixing bowl combine 3 lbs. fresh ground chuck, 4 tsp. kosher salt, and 4 tsp. fresh cracked black pepper, and lightly work the salt and pepper into the beef, loosely crumbling the beef as you mix. Divide the beef into 6 equal portions, about 1/2 lb. each, and shape each portion into a ball, being very careful not to squeeze the beef. Next lightly press and shape each ball into patties, again being careful not to compact the meat. Brush both sides of each patty with the molasses/balsamic vinegar mixture. Brush the grill racks with vegetable oil again. Place patties on grill racks and grill for 4-5 minutes, brush up side with molasses/balsamic vinegar mixture, turn patties over and grill for 3-4 minutes. Brush the up side of patties with the molasses/balsamic vinegar mixture. During the last minute of the burgers grill time, place 6 split fresh baked onion pocket rolls, cut side down, on the grill racks to toast the buns. Do not place the rolls over direct flames, but off to the sides. Toast for about 1 minute. Remove rolls and burgers. Burgers should have slightly charred and carmelized grill marks. Spread the honey dijon and chive mayonnaise on the top and bottom cut sides of each roll. Place burgers on the bottom bun, and top each burger with about 1 oz. of crumbled feta cheese. Top the feta with about 3 strips of bacon, crossing the strips, and top the bacon with 2-3 slices of the grilled apples. Place the top half of the rolls on the apples and enjoy!