
Sean Bardwell
Apple of My Eye

When I found out Burger Month was about to start again I knew I wanted to make at least 2 burgers. I'm a big fan of making these "theme" style burgers with multiple components so I started thinking about what components might be good on a burger. One of my wife's favorite recipes I make is my Apple Pasta. The flavors of it are built around an Apple Chutney so I thought, let's build a burger around the Apple Chutney.
It starts with a beef burger seasoned with my Honey BeebQue rub, Smoked Gruyere, Pancetta Apple Chutney and a Dijon Rosemary Sauce.
Honey BeebQue Rub
1/2 cup honey powder
1/4 cup sugar
2 TBL smoked paprika
1 TBL salt
1 tsp white pepper
1/2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp chipotle chili powder
Mix all ingredients in a medium bowl.
Pancetta Apple Chutney

4 oz pancetta or bacon
1 apple, diced (I used a Pink Lady)
1 TBL butter
2 TBL brown sugar
2 TBL cider vinegar
1/4 tsp cinnamon
1/4 tsp dry mustard
Cook pancetta or bacon over medium heat until it is almost done. Add apple and butter; saute for 4 minutes or until lightly browned. Add the remaining ingredients; bring to a light boil. Reduce heat and simmer 8 minutes or until the apples are tender; stirring occasionally.
Dijon Rosemary Sauce

2 tsp rosemary
1 TBL lemon juice
1 clove garlic, minced
1/4 cup dijon
1/4 cup whole grain mustard
2 TBL white wine
2 TBL olive oil
1 TBL brown sugar
Combine all ingredients in a small saucepan over medium heat. Simmer for about 20 minutes.
Now it's burger time!
1 lb of ground beef
4 buns
Smoked Gruyere
Honey BeebQue Rub
Pancetta & Apple Chutney
Dijon Rosemary Sauce
Form the ground beef into 4 patties or buy premade patties.
Season both sides with Honey BeebQue Rub. Cook using preferred method.
Top with the Gruyere and melt. Then top with Pancetta & Apple Chutney and drizzle with Dijon Rosemary Sauce.

"Eat this & B well"