Tuesday, September 29, 2009

Stuffed Maple Burger with Spicy Apple Bacon Compote

Due to traveling & such,we haven't entered the Royal Foodie Joust in a couple of months but we were very inspired by this month's ingredients; apple, maple syrup & cayenne pepper. We had a lot of ideas for pies & donuts but then we heard about the Apple Bliss Blucy at the Blue Door Pub in St. Paul. The Blue Door does some really interesting takes on the classic Minneapolis Juicy Lucy & this version stuffed with brie & topped with apple compote was only available for one day. We couldn't make it there that day so decided to put our own spin on it at home.
Stuffed maple burger with spicy apple bacon compote
In our version the beef is flavored with a little maple syrup & then stuffed with brie. The apple compote is spiced up with cayenne, sweetened with maple syrup plus given a little saltiness with some bacon. Put it all together & you really have an amazing flavor combination. The apples go surprisingly well with the beef.
Melted cheesy middle
We'd never stuffed a burger with brie before & it tended to leak out a lot more than others we've tried. It infuses the beef with the flavor but isn't overwhelming. If you want the brie flavor to stand out a little more just put slices of it on top of the cooked burger & then top with compote. We also think cheddar cheese would be fabulous with this flavor combination instead of the brie.

Spicy Apple Bacon Compote

1 slice of bacon, chopped
1 medium apple (I used a Zestor), peeled, cored & chopped
2 T maple syrup
2 T water
1/2 t cayenne pepper

Cook bacon until crisp. Drain on a paper towel. Set aside.

Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.

Brie Stuffed Maple Burger

12 oz lean ground beef
1 T maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)

Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties.

Cut the brie into slices, removing the rind if you wish.

Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal.
Brie stuffed maple burgerForming the burger
Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. You want to get a good crust on the burgers (Matt says a nice crust is the sign of a good Juicy Lucy) & for the cheese to melt. (Some of the cheese will melt out but the flavor will infuse the whole burger.)
Cooking the burgers
Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.

Makes 2 burgers.

Thanks to Natasha at 5 Star Foodie for choosing this month's Foodie Joust ingredients & to Jenn The Left Over Queen for hosting.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

21 comments:

Jeff said...

Ok I have no clue why I never thought of double patties. When I stuff burgers I just form a big ball of meat and shove the cheese in the middle of the ball and flatten around. Grr....almost seems to easy now.

I am loving this time of year with all the fresh apples. Nicely done!

Dawn said...

nice! love these combo's!

Sharon said...

This is one beautiful burger!

nicole said...

Oh wow. This looks really good... I'm betting the brie with the bacon and apples is just fabulous.

JennDZ - The Leftover Queen said...

This is an AMAZING burger, Kat and Matt! I simply love it. I am really going to have to make this, and you can be sure I am stuffing mine with cheddar - VT cheddar, that is.. ;)

It is great to have you back in the Joust, thanks so much for joining us again!

Lori said...

Definitely blown away by this one! Apple Bacon Compote? Oh wow, that sounds amazing! My mom used to always make Greek burgers filled with cheddar cheese and garlic powder. That is no where close to being Greek (at least as far as I know) so I have no idea how they got the name. Ha, ha! They were good though and I would imagine even better with brie!

Grace said...

it was a stroke of genius to combine these flavors into a burger! the sweet and savory and salty aspects must work together like magic--delightfully done!

George Gaston said...

Your creative twist to the hamburger is sensational. I am definitely going to try your apple-bacon compote. Well done!

Joan Nova said...

I saw this on the Foodie Blogroll forum and just had to come over and say...YUM! Love the spicy apple bacon compote.

Lori said...

I need to make some stuffed burgers. My last attempt was with blue cheese in the burger. I had a little bit of an oozing problem. You and Matt seem to have this technique totally down pat.

Maris said...

This is so unbelievably creative! I love anything and everything maple.

Fresh Local and Best said...

I love stuffing burgers with cheese, it keeps the burgers nice and moist.

AJ said...

Freezing your cheese for about an hour before you cook the burgers will help to keep the oozing at bay.

Mini Baker said...

Love your blog! Just found it! can't wait to try these burgers ;)
Mini Baker

Peter M said...

Kat, that's one freakin' good looking burger and the choice of bun is important too!

_ts of [eatingclub] vancouver said...

That compote sounds great! What a nice topping for burgers. Mmm. =)

Elle said...

I meant to comment on these the other day--I left the window opened, but some kid closed my tabs, grrr.

These look freaking incredible! I've said it before, but it bears repeating: I LOVE your flavor combos!

Foodycat said...

Oh wow! That looks so good! Fantastic use of ingredients.

Tangled Noodle said...

This looks amazing! I've been in Minneapolis for 5 years and I still haven't had a Jucy Lucy - I think I'd rather start with your version. Congratulations on the Royal Foodie Joust win!

Ben said...

Congratulations for winning the best overall entry with this delicious recipe. Now I have to start thinking about the next Joust. This is so much fun :D

Fitness Foodie said...

Congrats on the win, this is a great recipe. Can't wait to wow my guests with this one.

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

Labels

Blog Archive

Contributors