Bacon & Brie Burgers with Grilled Apples

    

Aioli

1 tbsp (15 mL) dried chives
1/4 cup (50 mL) light mayonnaise
2 tsp (10 mL) Chive & Tarragon Seasoning Mix

 

Apple & Burgers

1 1/2 tsp (7 mL) dried tarragon
1 medium Granny Smith apple
4 slices bacon, sliced into thirds
2 tbsp (30 mL) Chive & Tarragon Seasoning Mix
1   garlic clove, peeled
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
1 lb (450 g) 80% lean ground beef such as chuck
2 oz (60 g) Brie cheese, cut into 2-in. (5-cm) slices
4   English muffins, split

Directions

1

Prepare grill for direct cooking over medium-high heat. For aïoli, combine mayonnaise, dried onions and tarragon in (1-cup/250-mL) Prep Bowl; stir until blended. Cover and refrigerate until ready to use.

2

Core apple with The Corer™. Cut apple in half crosswise. Set aside one half for another use. Slice remaining apple half into four rings using Simple Slicer on #3 setting; set aside. For burgers, place bacon, chives, tarragon, garlic, black pepper and salt into Manual Food Processor; cover and pump handle until bacon is finely chopped. Transfer bacon mixture to Classic Batter Bowl. Add beef; mix gently until thoroughly combined. Form beef mixture into four 1/2-inch-thick (1-cm) patties.

3

Grill patties, covered, 4-5 minutes. Turn patties over using BBQ Turner; top each patty with one slice of cheese. Grill, covered, an additional 4-5 minutes or until cheese is melted and internal temperature of burgers reaches 160°F (71°C). While burgers are grilling, add apple slices to grid of grill. Grill, covered, 3-4 minutes or until grill marks appear, turning once. Add English muffins to grid of grill. Grill 1-2 minutes or until lightly toasted; remove muffins from grill. Place apple slices on burgers; remove burgers from grill.

4

To serve, spread muffin bottoms evenly with aïoli. Place burgers on muffin bottoms; top with muffin tops.

Yield:  4 servings of 1 burger
Nutrients per serving:  Calories 610, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 115 mg, Sodium 820 mg, Carbohydrate 6 g, Fiber 1 g, Protein 29 g
U.S. Diabetic exchanges per serving: 1/2 starch, 4 medium-fat meat, 4 fat (1/2 carb)
Cook's Tips: For juiciest, most tender results for this recipe, choose ground beef (such as ground chuck) that is 80% lean.

For easier processing, place the bacon in the freezer for 10 minutes