by Chef Jason
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A&M's Testing Notes:
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1 pound
80-85% lean Black Angus ground beef
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1/4 cup
Pure New England maple syrup, plus more for basting
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4
thick slices applewood smoked bacon
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1
MacIntosh apple
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4
slices Vermont cheddar cheese
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2
Bulkie rolls
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Salt and pepper to taste
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2
bottles blueberry beer
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In a medium bowl, combine the beef, 1/4 cup maple syrup, and salt and pepper to taste. Mix well using your hands. Form into 2 8-ounce patties. Set aside in the refrigerator.
Ask the hotline about this step!Cook the bacon on the grill, in a skillet, or in the oven. Peel and slice the apple. Place in small bowl and sprinkle lemon juice over the slices to prevent browning.
Ask the hotline about this step!Place the apple slices on grill and cook for about one minute on each side. Remove and set aside.
Ask the hotline about this step!Grill the burgers over high heat, turn after 3 or 4 minutes and move to a cooler part of the grill. Drizzle some maple syrup over the burgers as they cook. Toast the buns as the burgers cook.
Ask the hotline about this step!When the burgers are cooked to your liking, take two slices or more of bacon and place on top of each burger. Arrange some apple slices on top of the bacon.
Ask the hotline about this step!Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute.
Ask the hotline about this step!Place the burgers on the buns.
Ask the hotline about this step!Serve with blueberry beer.
Ask the hotline about this step!Enjoy.
Ask the hotline about this step!Hi Chef Jason- I wanted to give you a shout out for such a great burger. I used Grade B maple syprup and hubby & I chowed on these de-lish-ous half pounders. It's a keeper for us, so many thanks!
Altough you may cook the burger and other ingredients the way you want. I would not suggest cooking the bacon until crisp. I believe by doing that the crisp bacon overpowers the burger too much. by cutting the apple in rings and placing 2-3 slices per burger and then crossing the bacon on top of that makes it so you get it all in each bite. by placing the cheese on top it all holds it in place. given that you cut your cheese thick enough.
Good burger, sloppy presentation. After cooking the bacon, crumble it. Slice the apples in rounds; after grilling, dice them. Assemble according to instructions. Makes the burger easier to eat, and one still gets a bit of each ingredient in each mouthful.
Blueberry beer is an abomination ( in an humble Bavarian's view).
this looks SO good! Wonder how many folks here know,though, that a "Bulkie roll" is NOT a hamburger bun? (SO Boston!)
I would really have to disagree with that. Sorry! A bulkie in New England terms is a large sandwich roll (Bulkie Roll Sandwich) A burger is considered a sandwich. We like to call them bulkie burgers. Though it might be different in certain parts of Boston, North Shore, Southie, The Cape, etc. Though in the case of The New Englandah Burgah, I dont think it really matters. Its soo good. lol.
these are so good. i think i'm gonna have to add maple syrup to all my burgers from now on...
Congratulations Chef Jason!
From so many great recipes, congratulations on your BIG win!
Congrads!!!!
Congrats on the final win! We really had two great choices, but I was swayed by the apple and maple combination.
Thank you everyone once again for your votes.
Congratulations on your win.
Thank you very much. I must say though, your burger was delicious. and I cant wait to have it again. I love trying peoples recipes. though some are not as good as others, I really love the fact that everyone puts their heart and soul into them. The one thing that makes great food....love.
Thank to everyone to voted for my burger. I cant wait to find out the results. I hope everyone who made one ejoyed it.
i want one right now. sounds fabulous!!! love the maple syrup, apple, cheddar combo.
Thanks. I hope you get a chance to make one and enjoy it.
Oh my!! this burger is absolutely delicious. Well done. It is one of those few things in life that just make you go MMMMMMMMMMM. and gives you goosebumps. I even talked my wife (who is a vegetarian) to try this. After I gave her a piece, she wanted me to make a whole one for her. So I guess you can say that she is no longer a vegetarian. I also made your competitions recipe but that doesnt come close to yours. Its very good, but your recipe really stands out with flavor, originality, and creativity. I am not from New England but with this I can really get a taste of what its like to live there. Thank you very much. I hope you win.
Thanks a bunch, I really apprecieate it. It means a lot to me when people make great comments. However when you said Well done, did you mean Job well done or cooked well done? just a little confusion. but anyways. thank you very much for you comment.
I meant job well done. LOL I would never cook a burger well done. Medium well maybe but certainly not well done. That just ruins the whole thing.
Thanks everyone for the comments and votes, I really appreciate it.
Great recipe! I married into a family of New Englanders and am from central NY myself so I fully appreciate the maple syrup - we use only the good stuff in this house! I am definitely going to make these soon, these are perfect for summer and fall grilling!
This looks delicious! Nice job--and I am going to try it--thank you for the recipe
No one at my house would eat this, except me, and I'd probably eat three of them. It sounds wonderful. Got my vote!
well they missed out then. maybe someday they will try it. They have no idea what they are missing.
Looks great !!!
Sounds wonderful! This one got my vote and is on my want-to-try list. Congratulations on being a finalist.
Great recipe!! Good luck. I too, am from New England, so I can appreciate the combination. That said, not all of us talk like we grew up in Southie!
lol. I grew up and live in central Massachusetts. I just love the fact that most New Englanders dont say "R's" but more like "AH" When I was in school I did a report on the New England accent, and things that have different names in new enlgand compared to the rest of the country. like water fountains are called bubblahs, ice cream sprinkles are Jimmys, ect. I called the burger the New Englandah Burgah that becuase when I used to tell people that I was from Massachusetts or New England, I would always get "So do you eat Chowdah, or pahk your cah" so i figured this name would be well fitting. since people not from new england sometimes assume that we all talk like that.
AHHH, so you understand the chip I have on my shoulder about being from Western MA. Boston is lovely, but it is not the whole of the state of Massachusetts. My husband and I have the jimmies/sprinkles fight everytime we get ice cream.
I have been living in western Mass now longer than anywhere else, so it feels like home (but grew up on the coast of Rhode Island)! Worked in central Mass and Boston for short stints, too. Both these recipes are amazing. Love the hypothesis that dividing line between sprinkles and jimmies is defined around Springfield!!!!
Where in Western MA? I was raised in Lee, in the heart of the Berkshires, as they say now. It was a nice, quiet mill town in the 70s, though. Very much and ugly steap sister to Stockbridge and Lenox. Perhaps I may just have to call the Friendly's headquarters in Wilbraham and ask them what they call those little faux chocolate thinks that they roll their ice cream cones in?
I love Lee. Have down a project with the Main Street around there. I live in Amherst! Love the area here, esp in terms of food sourcing. I have been teaching at UMass for years now, but often live abroad during sabbaticals/summers.
Speaking of new enlgand names for foods. I remember when I first moved to NY for school, I went to a pizza joint and asked for a ham and cheese grinder. and the guy behind the counter was like "What is a grinder?" and it took me a mintue to realize that they dont call them that there and that they are called subs, hoagies, torpedos, etc.
I have a friend who is a linquistics professor and one of the things he works on is what people call things like grinders/hoagies/subs or eggcreams/floats/fraps etc across the country and maps out where one name starts and another one ends. I've always that that was a very cool thing to study.
Very creative New England creation, thanks for sharing your recipe and talent.
I like that you put a lot of thought into the ingredients and how they will taste together and compliment each other and how you created a recipe with a lot of complexity and sophistication. Congratulations on being a finalist. It's not just good it is creative.
Interesting combo of flavors - never thought of apple with a burger!
Yum. Might have to whip out my Smoked Maple Syrup and slather this with some Bacon Marmalade, too. Congrats, Chef J!
That sounds so yummy, mrslarkin! And this sounds like such an interesting combination of flavors that I would never have thought to put together, Chef J. I'm definitely trying this! Congrats on being a finalist!
Congratulations on being a finalist--interesting combination of flavors!
You've got all the goodness of New England packed into this meal! Sounds wonderful.
Mmmm, sounds completely yummy! I love the apple idea.
Yum! Sounds like a good melange of flavors. Gonna have to try this one out. Or like Erica said, if I'm around your parts, I'm expecting one of these. Good luck....Chris
ohh lol.
But the sweetness is at a perfect balance to the rest of the burger so it is not overpowering.
It is very interesting. Although there is Maple Syrup, the cookin process somehow removes most of the sweetness. The maple syrup just leaves a slightly bitter maple flavor in the burger but the apples add sweetness. With the bitterness opening up your tastebuds, the apple sweeness is intense.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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We used thick strips of bacon, which worked nicely.
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Amanda mixes 1/4 cup of maple syrup right into the beef, along with some salt and pepper. Make sure not to over-mix the meat!
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Amanda pats the meat into 1/2-pound patties, while Merrill slices up an apple.
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We used bulkie rolls -- perfect for a New England-inspired burgah!
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When grilling the apple slices, be careful not to drop them through the grate -- we lost a few to the coals!
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They only take a minute or so.
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The burgers should take about 4 minutes per side on a hot grill for medium rare.
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Once you flip the burgers, brush them with a little maple syrup -- this is to taste, but you don't want to end up with candied burgers!
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With the buns now on the grill too, things are getting crowded.
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Move the burgers off to the side a little, and stack 'em with the goodies: first bacon and apple...
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then cheese!
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A minute with the grill cover on...
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And they'll look like this.
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Transferring these giant burgers from grill to bun requires a little concentration.
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Wow I am going to try this one out, though I'll substitute ground turkey and maybe add some fresh herbs. Docs orders! We started our family in the Berkshires and would go to a sugar shack every spring to get our maple syrup fresh from the tree!