Some dishes meant to capture the seasons might seem gimmicky, but others, like these caramelized apple burgers, actually work. The caramelized apples here are not just a novelty, but an essential block in building up the flavor of the dish. Much like caramelized onions, they add sweetness and acidity, both as a garnish and as a component in the aioli. So if you’ve never thought about combining apples and a burger, these should be your prompt to do so.
As a recipe developer and blogger, as soon as I go on my first apple-picking excursion of the year, I’m ready to make a myriad of dishes with apples. There’s just something about the smell of those orchards that inspires me to head to the kitchen and experiment. And this year, alongside traditional apple pies and galettes, I made these caramelized apple burgers, and my whole household fell hard for them.
This is a great burger to make when apples are at their peak and you’re in the mood to experiment. This burger tastes like October should, without trying too hard or calling for any pumpkin spice mix. It’s meaty, savory, and sweet at the same time, with just the right hit of creaminess from the apple mayonnaise and the melted smoked Gouda. It even reheats well, as long as you don’t add the greens until the last minute. So if you’re looking for a unique recipe that may become a part of your annual autumnal tradition, this apple burger is just the ticket.
Gather the ingredients for caramelized apple burgers
To make the burger patties themselves, you’ll need an 80/20 mix of ground chuck, also called medium ground, kosher salt, and black pepper. For the caramelized apples, grab brown sugar, Honeycrisp or Gala apples, unsalted butter, and apple cider vinegar. And for the apple mayonnaise and other fixings, you’ll need mayonnaise, olive oil, smoked Gouda, brioche buns, and arugula.
Step 1: Shape the patties
Divide la carne de res molida en 4 porciones y dale forma de hamburguesas, un poco más anchas que los panes. Sazona por ambos lados con sal y pimienta.
Step 2: Press an indent in each burger
Presiona una indentación poco profunda en el centro de cada una para evitar que se inflen durante la cocción. Déjalas reposar a temperatura ambiente mientras haces las manzanas caramelizadas.
Step 3: Combine the water and sugar in a skillet
En una sartén a fuego medio, combina el azúcar moreno y 1 cucharada de agua.
Step 4: Cook until amber
Remueve la sartén de vez en cuando (no mezcles) hasta que la mezcla tome un color ámbar profundo, alrededor de 3 minutos.
Step 5: Add the apple slices
Retira la sartén del calor y añade las rodajas de manzana. Bate 2 cucharadas de la mantequilla hasta que quede suave.
Step 6: Cook until caramelized
Cocina, removiendo de vez en cuando, hasta que las manzanas se ablanden y queden cubiertas de caramelo, aproximadamente 6 minutos.
Step 7: Add the apple cider
Añade el vinagre de sidra de manzana y cocina un minuto más. Retira del calor y reserva.
Step 8: Blend the apple mayonnaise
En una licuadora, combina 2 cucharadas de las manzanas caramelizadas y la mayonesa, y mezcla hasta obtener una mezcla suave. Reserva.
Step 9: Heat a cast iron pan
Calienta una parrilla o sartén de hierro fundido a fuego medio-alto. Sazona con aceite de oliva.
Step 10: Cook the patties
Cocina las hamburguesas de 4 a 5 minutos por lado para medio, cubriendo cada una con una loncha de Gouda ahumado durante el último minuto de cocción para que se funda.
Step 11: Prep a pan with butter
Mientras las hamburguesas reposan, derrite la cucharada de mantequilla restante en una sartén a fuego medio.
Step 12: Toast the buns
Coloca los lados cortados de los panes en la sartén y tuéstalos hasta dorarlos, aproximadamente 1 minuto.
Step 13: Spread the buns with apple mayonnaise
Extiende la mayonesa de manzana en la base, luego añade rúcula.
Step 14: Finish assembling the burgers
Coloca la hamburguesa encima y añade las restantes manzanas caramelizadas.
Step 15: Serve the caramelized apple burgers
Coloca la tapa del pan. Sirve de inmediato.
What can I serve with caramelized apple burgers?
Caramelized Apple Burgers Recipe
Caramelized apples, a tangy, creamy apple mayo, and smoked Gouda combine to turn these tender, unique beef burgers into the perfect fall-inspired treat.
- 1½ pounds ground chuck (80/20)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons brown sugar
- 2 Honeycrisp or Gala apples, cored and thinly sliced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon apple cider vinegar
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 4 slices smoked Gouda
- 4 brioche buns, split
- 2 cups arugula
- Divide the ground chuck into 4 portions and shape them into patties slightly wider than the buns. Season both sides with salt and pepper.
- Press a shallow indent in the center of each to prevent puffing during cooking. Set aside at room temperature while you make the caramelized apples.
- In a skillet over medium heat, combine the brown sugar and 1 tablespoon of water.
- Swirl the pan occasionally (do not stir) until the mixture turns deep amber, about 3 minutes.
- Remove the skillet from the heat and add the apple slices. Whisk in 2 tablespoons of the butter until smooth.
- Cook, stirring occasionally, until the apples are softened and coated in the caramel, about 6 minutes.
- Add the apple cider vinegar and cook for 1 minute more. Remove from the heat and set aside.
- In a blender, combine 2 tablespoons of the caramelized apples and the mayonnaise, and blend until smooth. Set aside.
- Heat a grill or cast iron skillet over medium-high heat. Season with olive oil.
- Cook the patties for 4 to 5 minutes per side for medium, topping each with a slice of smoked Gouda during the last minute of cooking so it melts.
- While the patties rest, melt the remaining 1 tablespoon butter in a skillet over medium heat.
- Place the cut sides of the buns in the skillet and toast until golden brown, about 1 minute.
- Spread the apple mayonnaise on the bottom bun, then layer with arugula
- Top with the burger patty, and the remaining caramelized apples.
- Top with the bun lid. Serve immediately.
| Calorías por porción | 751 |
| Grasa total | 44.4 g |
| Grasas saturadas | 16.7 g |
| Grasas trans | 0.4 g |
| Colesterol | 168.0 mg |
| Carbohidratos totales | 39.7 g |
| Fibra dietética | 3.0 g |
| Azúcares totales | 17.4 g |
| Sodio | 881.1 mg |
| Proteína | 48.7 g |
La información mostrada es una estimación de Edamam basada en los ingredientes y la preparación disponibles. No debe considerarse un sustituto del consejo de un nutricionista profesional.
What adaptations can you make to these caramelized apple burgers?
There are things you can do with the flavors of these burgers that go far beyond just putting them in a bun. One of my favorite adaptations is to serve this as a Sweetgreens-inspired harvest bowl. Simply skip the brioche bun and spread the burgers, sliced or crumbled, along with their toppings over a base of farro or brown rice. If going this route, I love adding toasted walnuts or pecans, grating the smoked Gouda, and adding a hit of crumbled blue cheese for more texture and a sharper flavor.
For the burger itself, if you want to take the apple assignment even further, you can add finely grated or chopped apples directly into the ground chuck before you shape it into burgers. When I tried this, I used about ¼ cup of apples per pound of meat. The apples add moisture and a subtle sweetness from inside the patty, but you’ll have to chill them before cooking to make sure they hold well together.
For the topping, take inspiration from some of our favorite burger combos and switch the Gouda for sharp white cheddar or Gruyère. Adding crispy prosciutto or bacon is also a smart move that amps up the smoky meatiness and salt. You can also make the burgers into smash burgers by pressing smaller portions of the meat thin on a cast iron skillet.
What is the best apple to use for caramelizing?
Hornear con manzanas puede parecer intuitivo, pero en realidad implica tener en cuenta varias cosas. Cualquier manzana que quieras cocinar y caramelizar debe ser capaz de mantener su forma en la sartén en lugar de deshacerse. Las variedades suaves como McIntosh o Red Delicious son excelentes para comer, pero se descomponen rápidamente con el calor y no pueden dar las lonjas brillantes, suaves pero definidas que buscamos aquí.
Las manzanas más adecuadas para hornear son las Cortland, pero pueden ser un poco difíciles de encontrar en la tienda. Honeycrisp y Gala se acercan mucho y están ampliamente disponibles en la mayoría de supermercados. Ambas mantienen su forma bien bajo el calor y son naturalmente dulces, lo que funciona bien con la caramelización y proporciona un gran contraste para las hamburguesas saladas.
Fuji y Lady Pink son otras dos alternativas también ampliamente disponibles. Ambos son lo suficientemente firmes para sostenerse en la sartén, y lo suficientemente dulces como para caramelizar sin resultar empalagosos. La variedad que evitaría aquí es Granny Smith. Su acidez es excelente para pasteles, pero trabajará en contra de la caramelización aquí. Mantente con variedades dulces y firmes, y obtendrás las piezas brillantes y suaves que la receta necesita.
