Grill/Barbecue
The New Englandah Burgah
Popular on Food52
100 Reviews
Herb N.
July 27, 2014
This is an excellent and imaginative recipe to try on a staple of our diet. Good for you Jason!
Gotowanie G.
February 28, 2014
This is a great recipe, thank you for sharing! We live in an apartment in the city so my burgers happen on a grill pan in the oven but this was still delish. I have made regular burgers and sliders using this recipe and they were a hit. Simple ingredients deliver great flavor.
lyncucu
November 30, 2013
This burger is perfection! My daughter sat and ate in silence, and when she was done, told me that was exactly the way a burger should taste. Thank you for such a marvelous recipe.
Chef J.
October 23, 2013
I am not against building from a recipe. I do it. What I am against is people who don't even make this or make it with ingredients that aware not even close to what the original has and then comment. You can't build from a recipe if you don't include the base ingredients. I instruct people how to cook and be creative. I encourage people to try new things.
Bigjim
October 23, 2013
Chefs through the ages have taken an "idea" for a dish and molded it, transformed it, enhanced it. There will always be a class of cook who will always believe the written recipe is gospel. There will also be a group that love to take the essence of a recipe and add/subtract based on what is on hand, personal preference, of a belief that the chef presenting the recipe may be just a bit off his game.
What I find particularly obnoxious is a chef who thinks none of her presentation can be built upon. Great chefs encourage those with less training or skill, not berate and belittle.
This may be a great burger, but I can find better from chefs who aren't quite so full of themselves.
What I find particularly obnoxious is a chef who thinks none of her presentation can be built upon. Great chefs encourage those with less training or skill, not berate and belittle.
This may be a great burger, but I can find better from chefs who aren't quite so full of themselves.
Amber L.
July 4, 2013
Well, look, I made this burger tonight, eyeballed the syrup, salt, and pepper, and it was fantastic! Loved it! My fiancé loved it, too. Excellent, juicy, easy, and very flavorful. Thanks for sharing! Almost wish I could share pictures of mine. It was a huge hit on IG and FB.
ktchndstryr
June 27, 2013
~I'm going got make this with turkey instead of beef, honey instead of maple syrup, cherries instead of apples and pancetta instead of bacon and definitely us brie... do you think that will affect the recipe any?~
Man, you just have to ignore the people sitting around looking for ways to feel better about themselves. I wasn't going to try this, but now I must, as written, in solidarity! Trolls be damned.
Man, you just have to ignore the people sitting around looking for ways to feel better about themselves. I wasn't going to try this, but now I must, as written, in solidarity! Trolls be damned.
food M.
June 8, 2013
Risking being thrown out of this "forum", I must say that this recipe is, well, to be polite, nothing much. There is nothing to loosen the meat - no bread crumbs, no egg, no nothing, just meat.
No spices. Oh, wait, salt & pepper. Nothing else.
My sainted mother has had 5 children, and still cannot cook to save her life. This would be one of her "gourmet" recipes.
Just because you slap on some maple syrup and an apple doesn't mean "gourmet". And, when you rant about others using your recipe as a base, seems to me that you need your diaper changed.
No spices. Oh, wait, salt & pepper. Nothing else.
My sainted mother has had 5 children, and still cannot cook to save her life. This would be one of her "gourmet" recipes.
Just because you slap on some maple syrup and an apple doesn't mean "gourmet". And, when you rant about others using your recipe as a base, seems to me that you need your diaper changed.
Chef J.
June 8, 2013
Ok, that is your opinion. But I don't understand. To "loosen" the meat? You mean "tighten". Sounds like 1. You either put way too much syrup, or 2. Never made this at all and are commenting in spite of my prior comment. The maple syrup replaces the egg and I left the breadcrumbs out because when I experimented, it caused the burger to fall apart. You seem to be the only person to have a problem with it. I have never had any problem neither did Amanda and Merrill. No spices? why would it need it? why mask flavors with a bunch of spices? People who can't cook use tons of spices. Who ever said this "gourmet"? You want to make it gourmet? Go ahead and add some white truffle or foie gras. I rant about the people who don't even make it, don't use some of the ingredients or any of the ingredients and then comment. Example, the person who talked about picante and onions. if you make it and then add to it, fine, I don't care. You seem to be one of the few who think that this is nothing much. Last time I checked this was a first place winner in more than one contest, including food52, was featured in Whole Foods seasonal magazine, as well as Gourmet Magazine. You can think what you want and have you opinion.
PatB
July 4, 2013
Good beef doesn't need to be loosened, in fact, most people overwork meet used in burgers, he is not making meatloaf. Ask your butcher for meet that is ground once, large grind.
Ian S.
June 8, 2013
Truly excellent, Chef. We followed your recipe exactly, only cooking the bacon on the grill directly instead of in a frying pan. It was a bit risky with the grease, but the flavor was extraordinary! (You could also just cook the bacon on some aluminum foil, so you can cook everything in one place) Excellent recipe!
Chef J.
June 8, 2013
You can also cook the bacon in the oven prior to cooking the burger. When I cook bacon I cook the whole thing and refrigerate it until I need it. then it's heat and eat.
Chef J.
June 7, 2013
here is the thing, if you dont want to make this burger (which if you dont you are missing out) please dont comment on how you make your burgers. Dont tell me that you are going to do it one way. I created this burger to be made the way it is written to get the full effect and experience. By changing it, you are not getting what I created. If you want to create your own and post it on food52.com then go ahead. I created all the items in the burger to compliment each other. granted you can do what you want, but dont comment about it. cause at that point you are not commenting on my burger, you are commenting about your own. Oh and dont go telling me how much better your burger is. Thats awesome. I dont think of anyones burger as better, i think they are all good. (of course unless it tastes like crap) thanks.
dymnyno
June 7, 2013
You have definitely hit on one of my pet peeves. I know that for a variety of reasons cooks change ingredients, methods, etc. but they should either post their own recipe or be polite and NOT boast about how they made your creative, contest winning recipe better.
Laura B.
September 29, 2013
Thanks for articulating one of my long-time irritations. I understand sharing substitutions for diet concerns (i.e. vegan, gluten-free, etc.), but not entire ingredient changes - seems to stray from the ethos of the original meal. Kudos to you for standing behind your recipe.
Chloe8
June 7, 2013
This photo looks divine with melting cheddar. It's on my list for the weekend's lunch menu.
Chef J.
June 7, 2013
This photo was taken by the folks at food52 when they make it for the video. the ones I have taken look a little better (sorry) i use 2 thick slices of cheese and put a metal bowl over it so the cheese melts over the bacon and apple evenly. but either way you do it, it is good.
Mrsbonvivant
May 30, 2013
Made this tonight (AS WRITTEN). Absolutely fabulous. Okay, well I did make them smaller... . Really delicious burger. We don't eat beef much so our meat meals must be really special -- and this certainly was! Thank you, Chef. BTW, please don't review if you change the ingredients and/or recipe. Doesn't help the community OR the Chef!
Luvtocook
May 22, 2013
I disagree with cutting the apples into cubes...grilled slices sound terrific and not hard to eat. I feel sure a thick slice of cheese (maybe white cheddar) will "glue" the slices to the meat...and I think I'll substitute ground turkey (light & dark, mixed) for the red meat. Do they have "Canadian bacon" in New England? I plan to use that instead of what's called for, too, to make the "burgah" even easier to eat...sweet turkey, bacon & apple (and cheese) in every bite. Not your burgah, Chef, but maybe good, too. Will let you know. Oh, and I'm a whole wheat bun gal, too. Healthier. Thanks for your inspiration!
Chef J.
May 28, 2013
no no no no. lol canadian bacon is not bacon. down here we call that ham. not even close to flavor. of course when you make your burgers you can do what you want. the burger is easy to eat if assembled correctly. i put 2 slices of cheese on top of the apple and bacon. When i melt it, i put a metal bowl over the burger and it creates a wonderful "lock".
ocmaribel
January 23, 2013
Can i make the patties ahead of time? A few hours? Will golden delicious apples work? or what is the most similar to a McIntosh Apple? Thanks. making these for dinner tonight :)
Chef J.
January 23, 2013
you can definitely make patties ahead of time. it might even cause the meat to marinate with the syrup. I would really try to stick to a McIntosh because the Mac is a New England based apple. If you cant get Mac's, Macoun, Empire or Cortland would be the next best thing.
COOK ".
August 20, 2012
We use our syrup on Flap Jacks here in Texas we would use Picante sauce and onions in place of the apples we use onion (apples we use to bob at Haloween or to candy or to make pies but on a Burger, no thanks) Look forward to your next creation(s) however.
Chef J.
August 20, 2012
Be daring and try the maple syrup and bacon. using picante and onions dont come anywhere close to what I have created. It really creates a wonderful flavor. Try something new, you might like it.
COOK ".
August 20, 2012
We use our syrup on Flap Jacks here in Texas we would use Picante sauce and onions in place of the apples we use onion (apples we use to bob at Haloween or to candy or to make pies but on a Burger, no thanks) Look forward to your next creation(s) however.
COOK ".
August 20, 2012
We use our syrup on Flap Jacks here in Texas we would use Picante sauce and onions in place of the apples we use onion (apples we use to bob at Haloween or to candy or to make pies but on a Burger, no thanks) Look forward to your next creation(s) however.
Wild T.
June 4, 2013
Cook "Ike", you are sort of rude here. Make it like the recipe is intended or don't review!
anne
December 19, 2013
What does what you made have to do with the posted recipe? Are you simply here to tell us you cooked something? Keep it to yourself.
MountainMornings
July 25, 2011
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!
sexyLAMBCHOPx
July 8, 2011
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!
Chef J.
June 20, 2011
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.
teamom
June 20, 2011
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).
Blueberry beer is an abomination ( in an humble Bavarian's view).
ChefJune
April 29, 2011
this looks SO good! Wonder how many folks here know,though, that a "Bulkie roll" is NOT a hamburger bun? (SO Boston!)
Chef J.
April 29, 2011
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.
lilygibbs
August 4, 2010
these are so good. i think i'm gonna have to add maple syrup to all my burgers from now on...
Sagegreen
August 4, 2010
Congrats on the final win! We really had two great choices, but I was swayed by the apple and maple combination.
cheese1227
August 4, 2010
Congratulations on your win.
Chef J.
August 4, 2010
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.
Phyllis G.
August 3, 2010
i want one right now. sounds fabulous!!! love the maple syrup, apple, cheddar combo.
SammyR6724
August 2, 2010
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.
Chef J.
August 2, 2010
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.
SammyR6724
August 2, 2010
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.
Kelsey B.
July 30, 2010
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!
laurielufkin
July 30, 2010
This looks delicious! Nice job--and I am going to try it--thank you for the recipe
katiebakes
July 29, 2010
Sounds wonderful! This one got my vote and is on my want-to-try list. Congratulations on being a finalist.
cheese1227
July 29, 2010
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!
Chef J.
July 30, 2010
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.
cheese1227
July 30, 2010
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.
Sagegreen
July 30, 2010
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!!!!
cheese1227
July 30, 2010
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?
Sagegreen
July 30, 2010
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.
Chef J.
July 31, 2010
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.
cheese1227
July 31, 2010
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.
lapadia
July 29, 2010
Very creative New England creation, thanks for sharing your recipe and talent.
dymnyno
July 29, 2010
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.
mrslarkin
July 29, 2010
Yum. Might have to whip out my Smoked Maple Syrup and slather this with some Bacon Marmalade, too. Congrats, Chef J!
TheWimpyVegetarian
July 29, 2010
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!
Chef J.
March 31, 2012
I just read your comment. I havent been on here much. I must have smoked maple syrup and bacon marmalade. where can i get such a lovely item? it is a must have for my cabinets.
dymnyno
March 31, 2012
I have a recipe for bacon marmalade on my blog: current-vintage.com. I don't make it very often because I end up using it on EVERYTHING!
mrslarkin
March 31, 2012
Hi Chef Jason. I used to order my bacon marmalade from here: http://baconmarmalade.com/ but I just found out they moved to Spain! The smoked syrup is from Pop's in Vermont: www.smokedsyrup.com
Sagegreen
July 21, 2010
You've got all the goodness of New England packed into this meal! Sounds wonderful.
The K.
July 20, 2010
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
Chef J.
July 19, 2010
But the sweetness is at a perfect balance to the rest of the burger so it is not overpowering.
Chef J.
July 19, 2010
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.
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