Pork Burgers with Grilled Apples

After living together in a city for the past few years, we find ourselves in an adjusted position, geographically. Marni now holds fort in between Boston and Cambridge while Kara is an hour away in the countryside of Pomfret, Connecticut. The Aesop’s Fable creative terms, “country mouse” and “town mouse” are appropriately floating in our heads since making the move.

While Aesop’s The Town Mouse and the Country Mouse is entertaining, we find Beatrix Potter’s interpretation a bit easier to relate. In Aesop’s tale, the country mouse is frightened by the big boisterous city where in Potter’s The Tale of Johnny Town-Mouse, both mice appreciate how these opposite settings complement one another. While many “pro” and “con” the two lifestyles, why not appreciate the best of both worlds? Like these adventurous mice, Twin Tastes will be moving in a different direction to explore the simple, classic countryside with Kara and the cosmopolitan, modern side of Boston with Marni. Who knows where this will take us!

To begin this shift, we thought it was only appropriate to whip up an end of summer/beginning of fall grilling feast down in Pomfret as an introduction to Kara’s life in the country. To put a seasonal spin on a grilling classic, we revamped a burger by using spiced ground pork topped with sweet grilled apple rings (picked from Kara’s apple tree), sharp melted cheddar and a zing of barbecue sauce on top. Served alongside a chopped apple slaw and grilled sweet potato fries, bring on fall!

Pork Burgers with Grilled Apple and Cheddar

1 lb ground pork
2 cloves minced garlic
1/2 yellow onion, grated
1 t dried thyme
1 T Dijon Mustard
generous salt and pepper throughout
1 Gala apple, cored and cut into 1/4-inch rounds
1 c grated sharp cheddar cheese
EVOO
4 leaves Boston Lettuce
Barbecue Sauce (choose your favorite, we love Dinosaur Bar-B-Que’s slathering sauce)
4 hamburger rolls

Preheat grill to medium high.

In a bowl, combine the ground pork, garlic, onion, thyme, Dijon mustard, salt and pepper. Mix gently and form into four evenly sized patties. Make a shallow indentation in the center of each with your thumb to prevent the burgers from expanding when grilled. Season patties generously with salt and pepper and place on the grill crates.

Grill the burgers for 5-6 minutes and flip. While the burgers are grilling, place the apples on the grill for 2-3 minutes on each side. Set aside the apples. Once the burger has been grilling for 10 minutes total, evenly distribute the grated sharp cheddar cheese on top. Keep the burgers on the grill for 1 more minute to allow the cheese to melt.

Toss the Boston Lettuce leaves in a bowl with a light drizzle of EVOO. To assemble the burgers, lay a leaf of Boston Lettuce onto the bottom half of each roll (toasted if desired!). Remove the burgers from the grill to the buns, top with a grilled apple slice and heaping dollop of barbecue sauce.

"I am going," cried the country mouse, "I like my simple fare in safety than this grand feast in such a danger."