New Sir Apple Anise II Piggyback Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

Spam has always been a fun meat (?) in my life. I wanted to do something different and out of the box.
The spam really shines as a “breading”.
Pork, spam, anise and apple = Amazing.


Mustard sauce:
3 Tb. dijon mustard
1/4 c. + 2 Tb. spicy mustard
3 Tb. anise tops, finely chopped
1/4 c. + 2 Tb. finely grated apple
1 Tb. honey
1/2 tsp. ground pepper

3 c. very thinly sliced, lengthwise anise (fennel)
1 1/2 c. very thinly sliced, in slivers, sweet onion
3 Tb. oil

Burger mixture:
1 1/2 lbs. ground pork (organic if possible)
3 Tb. Sutterhome White Merlot
3 Tb. finely grated apple, fuji is awesome
1 1/2 Tb. finely grated onion
3 Tb. spicy mustard
3 Tb. anise tops, finely chopped
3/4 tsp. fresh ground pepper
1/4 c. + 2 Tb. panko bread crumbs

1 1/2 cans Spam, grated and spread out on a work surface. Note: After all the patties have been pressed into the grated spam, dispose of anything that is left.

Non stick spray

12 oz. smoked cheddar, sliced thin.
1 1/2 fuji apple (or your choice) very thinly sliced
6 Sweet Hawaiian Buns, toasted


Heat grill to medium high heat.

In a small bowl mix the mustard ingredients and set aside.

Heat a grill proof pan on the grill and add oil, anise and onion. Saute, turning often until tender and caramelizing.
Remove, wrap in foil and keep in warm place.

Mix pork ingredients and make patties to 1/2 inch thickness.
Gently press into grated spam and lightly spray with nonstick and place on a pre oiled or sprayed heated grill.
Cook for 4 minutes per side or to 170 degrees.
After turning, evenly distribute the cheese.
Place the patties in a warm palce and let rest until cheese melts.

Prepare buns with mustard sauce, patties, sliced apple and the anise apple mixture.