Peppy ABC (Apple, Bacon, Cheddar) Pesto Burger

My inspiration for this burger was to combine my favorite flavors into one delicious burger. I love the flavor of a fresh picked apple with a slice of extra sharp cheddar cheese – it is an amazing combination. The flavor of a homemade fresh pesto is delicious and pairing it with a touch of Chardonnay takes it to a new level. The saltiness of bacon against the freshness of a crisp apple sends the taste buds into pure bliss. And a juicy burger paired with the subtle spiciness of coarsely chopped pepperoni gives the burger a spicy consistency throughout the burger that is unparalleled. And the brightness of the lemon pepper mayonnaise brings it all home. This burger is a refreshing and delicious burger that pairs flavors together that compliment each other. This burger was inspired by taste pairings and making simple flavors amplified by simple touches.

Ingredients:

Basil Pesto

1/4 cup raw pine nuts

4 cups fresh basil leaves, washed and dried

2 fresh garlic cloves, finely chopped

3/4 cup Parmesan cheese, freshly grated

1 tablespoon Sutter Home Chardonnay

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

18 slices of Applewood Smoked Bacon, thick sliced

Patties

4 ounces sliced pepperoni

2 pounds ground chuck (80% lean)

1/8 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

vegetable oil, for brushing on grill rack

6 slices extra sharp cheddar cheese

6 whole wheat hamburger buns, split

Lemon- Pepper Mayonnaise

1/2 cup mayonnaise

1 teaspoon lemon zest

1/8 teaspoon fresh ground black pepper

18 slices of Granny Smith Apple, very thinly sliced

Instructions:

Lightly toast pine nuts in a fire-proof skillet on the grill over medium-high heat. Remove from skillet from grill. Place pine nuts in food processor. Process pine nuts until coarsely chopped. Transfer pine nuts to a medium sized bowl. Add basil to food processor and process until finely chopped.

To make pesto, add chopped basil to bowl with pine nuts. Add garlic and Parmesan cheese to basil and pine nuts and mix contents together. Add Sutter Home Chardonnay and olive oil – do not mix. Cover top of bowl with plastic wrap and set aside, to let flavors meld, until ready to assemble burgers.

Cook the bacon in a fire-proof skillet on the grill over medium-high heat until browned. Drain on paper towels to remove excess grease. Set aside.

To make the patties, begin by placing pepperoni in a mini food processor and process until coarsely ground.

After pepperoni has been processed add to a large bowl. Add ground chuck, sea salt and black pepper to the same bowl and mix together well while handling the meat as little as possible; to prevent compacting. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties.

Heat the grill to medium-high. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. Turn the burgers once and cook for an additional 3 to 5 minutes. Top each patty with a slice of cheddar cheese, cover the grill, and cook for an additional minute. Remove the patties from the grill place on a clean plate under a tent of aluminum foil. Place the buns, cut side down, on the outer edges of the rack to toast lightly.

To make mayonnaise, mix ingredients together in a small bowl until well blended.

To assemble burgers, on each bun bottom place a heaping spoonful of the mayonnaise followed by a patty, three slices of apple, three slices of bacon and on each bun top a heaping spoonful of the homemade pesto. Place the top bun on the burger and repeat process for remaining five burgers. Serve.