Apple Jack Pork Burgers with Apple-Fennel Marmalade

APPLE JACK PORK BURGERS WITH APPLE-FENNEL MARMALADE From Southern Living 2007 Cookoff, Category: My Best Recipe Prep: 25 min Cook: 15 min Stand: 25 min Grill: 10 min 1 large Granny Smith apple, peeled 1/4 cup mayonnaise 1 t granulated sugar 1 t cider vinegar salt to taste 1 T butter 1 T Canola oil 1 t fennel seed, divided Pinch crushed red pepper flakes 2 T brown sugar 2 T whiskey 3 T cider vinegar 3/4 salt, divided 1/3 cup boiling water 1/2 t garlic powder 1/2 t onion powder 1/4 t rubbed sage 1 lb. lean ground pork 5 (1/2-oz) Monterey Jack cheese slices 5 soft hamburger buns 1. Cut apple into fourths. Cut core away from each slice. Grate 1 slice into a small bowl; add mayonnaise, granulated sugar, and vinegar and stir until blended. Season with salt to taste. Finely chop remaining apple slices. 2. Melt butter with oil in an 10-inch skillet over medium-high heat. Add chopped apples, 1/2 t fennel seed, and crushed red pepper, and cook, stirring often 10-12 minutes or until apples turn golden brown. Reduce heat to medium low, and add brown sugar, whiskey, vinegar, and 1/4 t salt. Cook 2-3 minutes or until mixture is thickened. Mixture will be a syrup consistency. Remove from heat and keep warm. 3. Combine 1/3 cup boiling water, next 3 ingredients, remaining 1/2 t fennel

seed, and remaining 1/2 t salt in 1-cup glass measuring cup. Let stand 10-15 minutes or to room temperature. 4. Preheat grill to 350� to 400� (medium high). Combine pork and water mixture in a large bowl until blended and liquid is absorbed. Do not overwork meat mixture. Shape into 5 thin patties. Patties should be no more than 1/2-inch thick. 5. Grill patties, covered with grill lid 4-5 minutes on each side or until done. Top each patty with 1 cheese slice during last 1 minute of grilling. Remove from grill, and let stand 5 to 10 minutes. 6. Spread mayonnaise mixture evenly on cut sides of bottom buns. Top with burgers. Spoon apple mixture evenly over burgers, top with bun tops. Makes 5 servings.

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