Apple Dijon Burgers

post banner cavemanfeast Apple Dijon Burgers

Not gonna detract from the star of this one which is the burger.  Not much to say tonight except thanks for stopping by and hope you enjoy my recipes.  Please share my page with everyone you know, Paleo or not, they are delicious and simple HEALTHY recipes.  :)

appledijonburgerPF 1024x768 Apple Dijon Burgers

 

1.0 from 1 reviews

Apple Dijon Burgers
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 lb grass-fed ground beef
  • 1/2 cup shredded apple
  • 1/3 cup minced red onion
  • 1 tbsp dijon mustard
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1 egg
Instructions
  1. Place all the above ingredients except the egg in a mixing bowl and mix well.
  2. Use your hand to form 3 even size burgers.
  3. Have your grill on medium heat (350-400 degrees fahrenheit) and grill for approximately 5-6 minutes per side or until done to your liking.
  4. Once you place your burgers on the grill, fry your egg in bacon fat on the stove and set aside.
  5. You can now plate your burgers how you see fit. I used romaine lettuce as a base, added the burger, grilled onions, and topped with the fried egg.
  6. Enjoy

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs**** 

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Comments

  1. Hi George, I made these tonight with pork and no eggs(didn’t have enough :() but they were absolutely delish! Thank you

  2. Made these Friday for the family. WoW! They were FANTASTIC! Only thing I did was sub Stadium for Dijon as I had non in the fridge. Thanks for the GREAT recipes! It was the first from your site I tried but not the last!

  3. Natalie Brock says:

    These burgers were awesome! Thanks for the recipe! I linked it from my blog. :) http://wherenorthmetsouth.blogspot.com/2012/01/11911-daily-dinner.html

  4. amanda adams says:

    What happened to the picture? Or is it just my computer?

  5. JennS I am so glad to have topped your list :) and your version sounds yummy :)

  6. Keely you are most welcome, I am so glad you enjoyed :)

  7. Just made these burgers, and I think this is my favorite burger recipe EVER! I tweaked it a little….
    Added some chopped up bacon (raw) to the meat mixture, used a mix of horseradish mustard with the dijon. SOOOOOOOOO GOOOOOOD! Thanks!

  8. This was DELICIOUS! Thanks for posting it!

    Cassandra, we have a metal container that has a built-in strainer at the top. It catches most of the bits as it drains through. We keep ours in the fridge.

  9. Thanks for the explanation. I'm sure our parents and grandparents ate a lot of drippings in their younger days but with the low-fat "revolution" such info as the proper way to store reserved fat have been long lost, lol.

  10. Dang it, now I've got a case of midnight munchies! This looks really good and can't wait to try this out on my next day off. Also, I just pour my bacon grease in a glass jar and keep it in the fridge although I'm fine with it setting out but my housemates don't like it sitting on the counter.

  11. Thank you so much Melissa Lee for coming by to tell me, you just definitely made my day :)

  12. Melissa Lee says:

    That looks so delicious! I am new to your site and I just wanted to tell you that you gave me new inspiration this past week while I was making our family's weekly menu. :) Thank you so much!

  13. Patty it was so yummy. Cassandra, I personally do not strain it though some people do and I store mine in a glass jar at room temperature and I have not died yet so I think its safe. You can also refrigerate it or freeze it. When I get sick ill start refrigerating it lol

  14. Now I want a burger! Especially one with mustard inside of it!

  15. Looks wonderful! I love the combo of apple with meat but I have not tried it with beef, just pork and chicken.

    I have never saved bacon fat (nor did I ever keep bacon in my house!) in my life until I started eating primal/paleo…do you strain it before storage? Also, do you have any storage tips? I just have been pouring it out of the pan and into a container that I keep in the freezer. I don't know if room temperature storage is safe. Thanks for an explanation!

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