This burger incorporates several of Vermont’s best products; maple syrup, cheese, and apples.Growing up in Vermont you are spoiled by having these items in your fridge on a daily basis.
1 cup mayonnaise
3 cloves garlic, minced
2 tbsp. Dijon mustard
2 tbsp. flat leaf parsley
12 slices center cut bacon
2 lbs. ground chuck
2 tbsp. flat leaf parsley, chopped
1 tbsp. Worcestershire sauce
1 tsp. salt
1 1/2 cups sharp Vermont cheddar cheese, shredded
6 tbsp. cracked pepper
2-3 tbsp. vegetable oil, for brushing on the grill rack
6 kaiser rolls, split
Maple , Onion and Apple Saute
2 tbsp. butter
3 cups sliced sweet onions
2 tbsp. beef broth
1 apple, peeled and diced
1/4 cup pure Vermont maple syrup
Prepare a medium not fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the garlic dijonnaise, whisk the mayonnaise, garlic, Dijon, and parsley in a small bowl. Cover with plastic wrap and set aside.
To make the patties, heat a large, heavy nonstick, fireproof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. When the bacon is cool. crumble it. Wipe out the skillet. (It will be used in the next step.)
While bacon is cooling, start the maple, onion, and apple saute. Place the clean skillet back on the grill and add the butter; when melted, add onions and beef broth. Cover and cook, stirring occasionally, for 8-10 minutes.
Add apple and maple syrup and cook uncovered for another 7-10 minutes. Place pan to the outer edge of the rack to remain warm.
To make the patties add the chuck, crumbled bacon, parsley, worcestershire sauce and salt in a large bowl. Gently mix with your hands; avoid overworking. Wet your hands and divide the meat into 6 equal portions. Divide each portion in half, resulting in 12 portions. shape each portion into 1/2 inch thick patties. Make a slight indentation in the center of 6 of the patties to hold the cheese. Place 2 tbsp. cheddar cheese in each of the 6 indentations. Top the cheese with the remaining patties and gently but firmly encase the cheese. Sprinkle each side of the burgers with 1/2 tbsp. cracked pepper and gently press into the burger.
When the grill is ready,brush the grill with the vegetable oil. Place the patties on the rack, cover and cook until done to preference, about 5-6 minutes each side for medium.
To assemble the burgers, place a generous amount of dijonnaise over the cut sides of the rolls. On each bun bottom, place a grilled patty, followed by equal portions of the maple, onion and apple saute. Add the top buns and serve.