Surprise in the Stuffing Burgers

Pairs well with:


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


Apricot Sauce:
1/2 cup Apricot Preserves 1
cup Mayonnaise
2 pounds Ground Pork
½ cup Apricot Preserves
2 cups Dry Stuffing Mix
½ cup Water
½ Grannysmith Apple, diced
2 teaspoons Salt
2 teaspoons Black Pepper
3 teaspoons vegetable oil
6 Ciabatta Hamburger Buns



Mix ½ cup Preserves with Mayonnaise in small bowl. Set aside. Combine Ground Pork, remaining Preserves, Dry Stuffing Mix, Water, Apple, and Salt & Pepper. Mix well and shape into patties. Grease grill with oil. Grill burgers over low heat for 20-30 minutes or 165 degrees in center. Grill buns until warm. Spread Preserve/Mayonnaise mixture on buns, top with burger. Serve.