Caramelized Apple Burgers Recipe

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.

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.

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.

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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.

Baking with apples might seem intuitive, but it can actually involve keeping quite a few things in mind. Any apples you want to cook down and caramelize must be able to hold their shape in a pan rather than turn into mush. Soft varieties like McIntosh or Red Delicious are great for snacking, but break down quickly under heat and won't be able to give you the glossy, soft but defined slices we're looking for here.

The absolute best apples for baking are Cortland apples, but they can be a bit harder to find at a store. Honeycrisp and Gala come pretty close, and are widely available in most supermarkets. Both hold their shape well under heat and naturally lean sweet, which works well with the caramelization and provides a great contrast for the salty burgers.

Fuji and Lady Pink are two other alternatives that are also widely available. Both are firm enough to hold up in the pan, and sweet enough to caramelize without tasting cloyingly sweet. The one variety I'd avoid here is Granny Smith. Their tartness is great for pies, but it will work against the caramel here. Stick to sweet, firm varieties, and you'll get the perfect glossy soft pieces the recipe needs.

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