The New Englandah Burgah
We used thick strips of bacon, which worked nicely.
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!
Amanda pats the meat into 1/2-pound patties, while Merrill slices up an apple.
We used bulkie rolls -- perfect for a New England-inspired burgah!
When grilling the apple slices, be careful not to drop them through the grate -- we lost a few to the coals!
They only take a minute or so.
The burgers should take about 4 minutes per side on a hot grill for medium rare.
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!
With the buns now on the grill too, things are getting crowded.
Move the burgers off to the side a little, and stack 'em with the goodies: first bacon and apple...
then cheese!
A minute with the grill cover on...
And they'll look like this.
Transferring these giant burgers from grill to bun requires a little concentration.
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Author Notes: This came from my mind when I was a student at The Culinary Institute of America. We had to create a menu item based on where we lived. Since I am from New England I created this burger with ingredients that you can find or originate in New England. This was a hit at both the CIA and at the restaurant I worked at. - Chef Jason - Chef Jason Royal
Food52 Review: We were intrigued not only by the name of this burger, but by the juxtaposition of savory and sweet. This could easily go too far, but Chef Jason manages to rein it in, inspiring harmony rather than a cacophony of flavors. The burger themselves have a faint sweetness from the maple syrup, and this is enhanced by the grilled apples; the salty crunch of the bacon and the tang of cheddar provide the perfect counterpoints. This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. - A&M - A&M
Makes 2 large burgers
- 1 pound 80-85% lean Black Angus ground beef
- 1/4 cup Pure New England maple syrup, plus more for basting
- 4 thick slices applewood smoked bacon
- 1 MacIntosh apple
- 4 slices Vermont cheddar cheese
- 2 Bulkie rolls
- Salt and pepper to taste
- 2 bottles blueberry beer
- 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.
- 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.
- Place the apple slices on grill and cook for about one minute on each side. Remove and set aside.
- 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.
- 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.
- Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute.
- Place the burgers on the buns.
- Serve with blueberry beer.
- Enjoy.
- Your Best Beef Burgers Contest Winner!
Tags: apple, bacon, barbecue, barbecue, Beef, burgers, burgers, cheese, Maple syrup, New England, Summer
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11 days ago food mom
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.
11 days ago Chef Jason Royal
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.
11 days ago Ian S
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!
11 days ago Chef Jason Royal
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.
12 days ago Chef Jason Royal
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.
12 days ago dymnyno
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.
12 days ago krusher
Hooray! Good for you! Glory hallelujah.
13 days ago Chloe8
This photo looks divine with melting cheddar. It's on my list for the weekend's lunch menu.
12 days ago Chef Jason Royal
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.
20 days ago Mrsbonvivant
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!
12 days ago krusher
Amen sister to that!
28 days ago Luvtocook
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!
22 days ago Chef Jason Royal
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".
about 1 month ago Sashinka
This sounds fantabulous!!!
5 months ago ocmaribel
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 :)
5 months ago Chef Jason Royal
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.
10 months ago COOK "IKE"
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.
10 months ago Chef Jason Royal
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.
10 months ago COOK "IKE"
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.
10 months ago COOK "IKE"
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.
15 days ago Wild Thing
Cook "Ike", you are sort of rude here. Make it like the recipe is intended or don't review!
10 months ago rodolforamiscal
Wow,i love burgers.thanks for the recipes!!!
almost 2 years ago MountainMornings
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!
almost 2 years ago sexyLAMBCHOPx
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!
almost 2 years ago Chef Jason Royal
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.
almost 2 years ago teamom
Understand about the bacon. I should have said "dice".
almost 2 years ago teamom
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).
about 2 years ago wssmom
Best. Burgah. Ever.
10 months ago invitedchaos
*Evah.
10 months ago invitedchaos
*Evah.
10 months ago invitedchaos
*Evah.
about 2 years ago ChefJune
this looks SO good! Wonder how many folks here know,though, that a "Bulkie roll" is NOT a hamburger bun? (SO Boston!)
about 2 years ago Chef Jason Royal
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.
almost 3 years ago Annelle
One word--YUM!
almost 3 years ago lilygibbs
these are so good. i think i'm gonna have to add maple syrup to all my burgers from now on...