This Ain’t Your Granny’s Burger
2 lbs ground sirloin
1/2 cup fresh sage, finely chopped
2-3 celery stalks, finely diced
1 tsp fresh ground pepper
1 tsp Celery Salt
1/4 -1/2 cup Sherry Wine Vinegar
1 large Vidalia onion, sliced into thin strips
1 Tbsp. Extra virgin olive oil
1 Tbsp. Light brown sugar
2 Granny Smith Apples, cut into flat slices
1 Wedge Brie, cut into 12 slices
1 loaf Ciabatta bread, cut into 12 slices, 1/2 inch thick
Cranberry Mustard (such as Cape Cod Variety)
Vegetable oil, for brushing the grill rack
Vegetable basket or nonstick, fire-proof skillet
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When grill is ready, brush the rack with vegetable oil.
Place apples slices on the grill rack and grill until apples soften, about 5 minutes. Remove and wrap in tin foil to keep apples warm.
To prepare the caramelized onions, combine sliced onions, oil, and brown sugar in a tightly sealed ziplock bag. Shake the bag and mix the ingredients until onions are well coated. Cook the onions, stirring occasionally, in the skillet until the onions caramelize. Onions should turn a golden brown color, taking about 15-20 minutes. Take pan off heat and set aside.
To prepare the patties, combine the sirloin, sage, celery, parsley, pepper, salts, and 1/4 cup vinegar in a large bowl. Mix all the ingredients well. You can add additional vinegar if the mixture appears dry. Divide the mixture into 6 equal potions and form into round patties.
Place the patties on the rack and cook covered until done to preference. Flip the patties once during cooking. 5 to 7 minutes are recommended for medium burgers.
Grill sliced bread until warmed and lightly toasted.
To assemble burgers, spread approximately 1 Tbsp. Cranberry mustard on bottom slice of bread. Arrange 2-3 apple slices on top of mustard. Next place finished patty on apples and arrange 2 slices Brie on top of burgers. This should begin to melt the Brie. Top the Brie with an equal portion of onions. Finally spread another Tbsp. of mustard on top slice of bread. Enjoy!