Vermont Burgers Recipes
BEST OF VERMONT BURGER
Everyone loves the spicy-sweet of these burgers.Maple syrup(especially Vermont Maple Syrup)adds a special sweetness to the ketchup and the apple slices.The grilled,glazed apple goes well with the sharp cheese,as well.The pickled onion off-setts the sweet and overall this burger is a delicious package!
Provided by SHARON RICCI
Categories Burgers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Make quick pickled onions:Combine apple cider vinegar,1 tablespoon maple syrup and 1 1/2 teaspoon kosher salt in jar.Shake to combine and add sliced red onion.set aside.This can be done up to 1 week before,or just 1 hour before.
- 2. Make burger patties:Combine ground sirloin and ground chuck and form into 4 burgers.Season with kosher salt and fresh ground black pepper.Make Maple Sriracha Ketchup:Combine ketchup,2 tablespoons Sriracha Sauce and 1 tablespoon maple syrup in small bowl.Make glaze for apple slices:Combine 1/4 cup maple syrup with 1 teaspoon lite soy sauce.
- 3. Heat grill to medium-high.Brush or spray grill with oil.Grill apple slices that have been brushed with glaze 2 minutes per side.Remove from grill and keep warm.Grill bacon slices until crisp,set aside and keep warm.Grill burgers 5 minutes,flip,grill 3 minutes and top with cheese slices.Toast brioche buns.
- 4. To assemble burgers:place mixed greens on bottom roll.Top with burger,grilled apple slices,bacon,pickled onions.Spread top of roll with maple sriracha ketchup and add to burger.
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- Place the ground beef in a shallow bowl. Add the salt, a few grinds of black pepper, the mayonnaise and the panko crumbs. The mayonnaise and panko combination helps to hold the juices in the burger during cooking, but doesn't change the flavor or texture of the beef. The coarse texture of the panko crumbs is important because they don't add density to the burger like dry breadcrumbs would.
- Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands. Gently form the patties into quarter-pound portions and make a slight depression in the center of each with your thumb. This helps the burgers maintain an even thickness rather than developing a thicker "dome" in the center. Transfer to a plate and chill for at least 15 minutes before grilling.
- While the burgers chill, combine the ketchup, tomato paste, vinegar, maple syrup, grated onion and a few grinds of black pepper in a small saucepan or microwave-safe bowl. Warm over low heat or at 50% power. Stir until smooth, cover and set aside.
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