Ingredients[]
- 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
Directions[]
- 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.
- 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.
- 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 to a syrup consistency.
- Remove from heat and keep warm.
- 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.
- Preheat grill to 350F to 400F (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.
- 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.
- Spread mayonnaise mixture evenly on cut sides of bottom buns.
- Top with burgers.
- Spoon apple mixture evenly over burgers, top with bun tops.
Notes[]
- From Southern Living 2007 Cookoff, Category: My Best Recipe
- Prep: 25 min Cook: 15 min Stand: 25 min Grill: 10 min
- Makes 5 servings.