Live Real. Eat Real.

Apple-Bacon-Cheddar Burgers

I’m really beginning to wonder if one of the symptoms of Empty Nest Syndrome is a lack of interest in cooking, and a lack of interest in photographing the results when you do feel like cooking.

Because that seems to be my life ever since The Young One left for college.

Seriously – Beloved and I are living off of eggs, simply cooked meats and vegetables, fruits and ferments…lots and lots of ferments.  (Ferments = easy, nutritious and delicious.)  It suits our lives right now, and I’m a bit ashamed to admit that I’m rather enjoying it all.  No kids.  No pets.  Just me, Beloved, and episodes of Orange is the New Black and 24 on Netflix.  Life is good.

At any rate, I’m sure my interest in cooking and food photography will return eventually, but in the meantime I’m going to post twice a week on Tuesday and Thursday.  And it will most likely be simple, easy dishes unless the mood strikes and I make something along the lines of the Apple Fritter recipe on a Sunday morning.

This is one of those simple recipes.  It is also incredibly delicious – Beloved said it was the best burger he’s eaten in a very long time, and I have to concur with him.  They are just marvelous.

The trick is not to overcook them; low and slow is the way to go.  Check the temperature of the burgers and don’t let it go over 145 F, then cover them and put them in a warm oven for 10 minutes.  The result is an incredibly juicy, flavorful burger.

I served this with Dilly Beans, Jalapenos en Escabeche (both of which are almost completely gone now) and roasted sweet potato wedges; it was a great dinner.  Anyone interested in a recipe for the wedges?  They were pretty darn good, too.

Apple-Bacon-Cheddar Burgers. Apple and cheddar cheese really pump up the flavor of these burgers, while bacon helps keep them moist and juicy.

Click the image to enlarge

5.0 from 1 reviews
Apple-Bacon-Cheddar Burgers
 
Serves: 8
Ingredients
  • 2 pounds ground pork
  • 4 ounces bacon, finely chopped
  • 1 large apple, peeled and grated
  • 1 cup shredded cheddar cheese
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
Instructions
  1. Gently combine all of the ingredients in a large mixing bowl. Form 8 patties from the mixture.
  2. Heat a griddle or large frying pan over medium-low heat; cook the burgers until the internal temperature reaches 145 F.
  3. Place the burgers on a large plate or platter; cover with aluminum foil and place in a warm oven. Allow them to rest for 10 minutes before serving.
  4. Nutrition (per serving): 434 calories, 35.1g total fat, 106.1mg cholesterol, 621.8mg sodium, 395.7mg potassium, 3.9g carbohydrates, <1g fiber, 2.8g sugar, 24.4g protein


11 comments

Michele says:

I found that I didn’t cook as much at first either. It came back but just not in the same way. Now, I do great weekend breakfasts and maybe a special dinner but during the week it is just simple stuff. I had to learn to scale back the amount I cook. I’ve got plenty in the freezer for those crazy work days.

Katie says:

The bacon – should it be raw or already cooked when you form the burger patties?

Jan says:

Katie – it should be raw, and chopped very finely.

Katie says:

These were marvelous!! I made them with ground beef instead and was doubting how much flavor they’d have without any spices or onion, but was pleasantly surprised. They had so many dynamic flavors, we didn’t add any sauce or buns to them and loved them. These will definitely be made again!!

Lisa says:

You’ve got an empty nest, I’m retired, maybe we should collaborate on a blog called We Don’t Care Anymore?

Suzanne says:

I’m with Lisa?
I’m alone 99% of the time – I can’t get motivated to cook.
I keep thinking I’ll want to again any day now, but it hasn’t happened.
Maybe when the weather gets below 85ish??

Sue says:

Do you use a red apple or tart like granny smith?

Sami says:

Wow these were so yummy!. I only had a pound of pork so I halved the recipe but still made 8 patties (think pork sliders!). They turned out so delicious. Thanks for the recipe :)

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