Generally, I’m not a huge fan of fancy burger toppings. At some point, a burger becomes something else when you add truffle oil, shaved pistachios and the tears of a virgin emulsified in unicorn oil. I’ve never gone wrong with salt and pepper, a slice of pepper jack, mustard, mayo, ketchup, and pickles. You, friends, do seem to like fancy burgers so I thought I’d give some a chance and I am so glad I did.
In August, Michael and I went to the North Georgia Mountains and picked a peck of apples. Obviously by “picked,” I mean that we picked a peck of apples up off of the table in the store and took them to the register to pay for them. When I was making the list of things to cook last week, I wanted to use some of the apples and so I thought, “apples and brie go together, why not make something based on that?” Add some bacon and slap it on a burger and you get a pretty darn amazing Bacon, Apple, and Brie Burger.
- 1⅓ lb 90/10 Ground Beef (see Tips and Tricks section)
- 3 - 4 Apples, Cores Removed and Sliced into Rounds
- 4 Slices Brie Cheese, Rind Removed
- 4 Hamburger Buns (I use the French buns from the Bakery)
- 8 Slices Bacon, Cooked Crisp
- Dijon Mustard
- Preheat the grill to high heat.
- Evenly divide your ground beef into 4 equal portions that are about ⅓ lb each. Flatten the portions into patties that are a little bigger around than the diameter of your buns.
- Season each of the patties with salt and pepper on both sides and grill for 4 – 5 minutes per side, turning once (see Tips and Tricks section). When the burgers are almost done, put some cheese on them, close the lid and let the cheese melt a bit.
- While the burgers are cooking, grill the apples for about 1 – 2 minutes per side. You want grill marks but you don’t want to turn them into mush.
- Also while the burgers are cooking, spread a little bit of mayo onto each half of the bun and toast those on the grill for 1 – 2 minutes, being careful not to burn them. If you have a gas grill, you can turn off one of the burners and use that area to toast the buns.
- Stack the burgers thusly: bottom bun, burger with cheese, 1 or 2 slices of apples, 2 slices of bacon, a wee bit of Dijon, top bun.
The secret to juicy hamburgers is to leave them alone not overcook them. When cooked properly, even a burger made of very lean ground beef can be juicy and delicious.
Leave your burgers alone! Don’t press down on them or move them around while they’re cooking. You should only touch the burgers twice during cooking, once to flip and once to remove from the grill.
A great way to save money is to buy your ground beef in bulk and then freeze it for up to 6 months. I like to form burger patties out of some of the beef and leave some in 1 lb blocks.
When you patties, make sure you put some parchment between them or freeze on a sheet pan before transferring them to a bag to prevent them from sticking together.
According to BurgerFi, Americans eat 14 billion hamburgers a year. That means you ate about 45 burgers last year and have already had about 30 this year.