• 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"

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