Maple Glazed Cape Cod Burgers With Cran-Apple Pico de Gallo and Herb Toasted Brioche


Herb Butter
6 Tablespoons softened butter
2 Tablespoons fresh chopped parsley
1 Tablespoons fresh chopped oregano leaves

Maple Glaze
1/2 Cup 100% pure maple syrup
2 Tablespoons Grey Poupon Dijon Mustard

Cran-Apple Pico de Gallo
1 Cup julliened granny smith apple (cored), about 1 small-medium apple
1/4 Cup dried cranberries
¼ Cup coarsely chopped walnuts plus ½ Cup ground walnuts (in food processor), divided
2 Tablespoons fresh lemon juice

6 Cups Spring Mix Greens
¼ Cup maple syrup
2 teaspoons Grey Poupon Dijon Mustard

2 1/2 lbs ground Angus Beef
1/2 Cup remaining ground walnuts (ground in food processor)
2 Tablespoons Grey Poupon Dijon Mustard
2 ¼ teaspoons salt

Vegetable oil for grill rack

6 slices cheddar cheese ¼ inch thick
6 large brioche rolls, split
6 large firm tomato slices ¼ inch thick



1. Place butter, parsley and oregano into a medium bowl and mix until well combined. Cover and set aside.
2. For glaze, place ½ Cup maple syrup and 2 Tablespoons Grey Poupon Dijon Mustard into a medium bowl, mix well and set aside.
3. For cran-apple pico de gallo, place apples, cranberries, ¼ Cup chopped walnuts and lemon juice into a medium size bowl. Toss, cover and set aside.
4. Place greens into a large bowl. Mix ¼ Cup maple syrup and 2 teaspoons Grey Poupon Dijon Mustard in a small bowl and pour over greens. Toss to coat, cover and set aside.
5. Place ground beef, ground walnuts, 2 Tablespoons Grey Poupon Dijon Mustard and salt into a large bowl. With hands or large spoon, gently mix all ingredients until well combined, trying to handle meat as little as possible to prevent compacting meat. Form into 6 equal size patties.
6. When grill is ready, brush grill rack with vegetable oil. Brush both sides of patties with maple glaze. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. Brush both sides of patties with additional glaze. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During last few minutes of grilling place cheese slice on each burger to melt. Spread herb butter on insides of each roll and place cut side down, on outer edges of grill to lightly toast.
7. Layer each bottom roll with divided dressed greens, a burger, a tomato, spoonfuls of cran-apple pico de gallo and top rolls. Serve and Enjoy!