New York Apple Pie Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 Granny Smith apples, cored, thinly sliced
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 cup Brown sugar
1/4 cup Sutter Home Gewürztraminer
12 slices Apple wood-smoked bacon
1 1/4 lbs. freshly ground Sirloin
1 1/4 lbs. freshly ground Chuck
1 T salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. freshly ground black pepper
Colavita Olive Oil for grill
6 brioche rolls
6 slices NY Extra Sharp Cheddar Cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine apples, cinnamon, nutmeg, brown sugar and Sutter Home Gewürztraminer in a flame proof pan. Place on a medium flame and cook until syrupy. Cover pan with aluminum foil and set aside.

Cook bacon in a flame proof skillet over a medium flame until crispy. Set aside.

To make the patties: In a large bowl combine the ground Sirloin, ground Chuck, salt, cinnamon, nutmeg and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush Colavita olive oil on the grill rack to prevent the burgers from sticking. Grill the burgers for 5 to 7 minutes per side on medium-high heat, until desired doneness. While the burgers are grilling, slice the rolls in half. When the burgers are almost done place the rolls, cut side down, on the outer edge of the grill to toast lightly and warm up. Top each burger with a slice of Cheddar cheese to melt just before removing from flame.

Place the bottom of each roll on a plate. Place a burger on top of each roll bottom. Top each burger with 2 pieces of bacon and an equal portion of the apple slices. Add the bun tops and serve.