Sour Apple Pork Burgers

Recipe Details


1 pound Ultra-thick sliced smoked bacon

1/3 cup packed brown sugar

1/4 cup Apple butter

2 tablespoons Sutter Home Chenin Blanc wine

1/8 teaspoon Ground cayenne



3 Granny Smith apples, peeled, cored, and cut into 1

5 tablespoons sugar

3 tablespoons Sutter Home Chenin Blanc wine

2 teaspoons fresh lemon juice

1 teaspoon Fresh lemon zest

1 teaspoon Vinegar

1/2 teaspoon ground cinnamon



1 Quart peanut oil for frying

2 Vidalia or other sweet onions, sliced into very thin rings

1 cup Buttermilk

5 cups Kettle Sea Salt Potato Chips

1/3 cup all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt, divided



1/3 cup Apple butter

1/4 cup Sutter Home Chenin Blanc wine

2 tablespoons butter melted



2 pounds ground pork

Reserved Reserved bacon drippings (from above)

1/2 cup shredded Granny Smith apple

1/4 cup Sutter Home Chenin Blanc wine

1/4 cup crushed Kettle Sea Salt Potato Chips

2 tablespoons Lawry’s Seasoned Salt

Vegetable oil, for Brushing on the grill rack

6 ounces White Cheddar cheese

6 KING'S HAWAIIAN Original Hawaiian Sweet Hamburger Buns

1/3 cup Apple butter

Step 1
Heat a gas grill to medium-high.
Step 2
BACON: Set a fireproof skillet on grill rack. Add bacon and cook until chewy, then transfer to a work surface. Combine brown sugar, apple butter, wine, and cayenne in a small bowl. Brush mixture over both sides of bacon. Return bacon to skillet and cook until chewy crisp and coating is caramelized. Transfer to a plate and set aside. Discard solids from bacon drippings and pour into a large mixing bowl; reserve for later use.
Step 3
APPLES: Wipe skillet with paper towels. Add apples, sugar, wine, lemon juice and zest, vinegar, and cinnamon. Stir and cook until thickened, about 5 min. Pour into a bowl and set aside.
Step 4
HAYSTACKS: Place a large, high-sided, cast-iron pan on grill rack. Pour in the oil and heat to 350ºF. Place onions in buttermilk and set aside for 10 min. Meanwhile, pulse potato chips in a food processor until very fine, then transfer to a large mixing bowl and stir in flour and black pepper until well incorporated. Working in two batches and using tongs, gently lift onions out of buttermilk, shaking gently over bowl to release excess liquid, then drop into potato chip mixture and toss gently until well coated. Gently lower into hot oil and fry until golden brown, about 2 min. Transfer to a paper-towel-lined plate to drain. While warm, sprinkle with 1⁄4 tsp. salt and break into three equal pieces. Repeat with remaining onions. Set aside. Remove skillet from grill. To make glaze, combine all of ingredients in a small bowl and whisk well.
Step 5
PATTIES: Add pork to bowl with reserved bacon drippings. Add apple, wine, and chips and toss gently to combine. Form 6 equal patties, depressing centers with thumb. Sprinkle both sides of patties with seasoned salt. Brush grill rack with vegetable oil. Place patties on rack, cover, and cook for 5 min., then brush liberally with glaze. Turn patties over and brush with more glaze. Cover and cook for 3 min. longer. Place 1 oz. of cheese on each. Cover and cook until done, about 3 min. longer for medium. Transfer to a plate to rest. Place buns, cut sides down, on grill rack to toast lightly. Spread cut sides of the rolls with apple butter.
Step 6
ASSEMBLE: Place cheese-topped patty on each bun bottom. Top each with 2 slices of bacon, 2 tbsp. of apples, a mound of onions, and the bun top. Serve immediately.

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In this recipe!
Original Hawaiian Sweet Hamburger Buns Shop online
Our KING'S HAWAIIAN Hamburger Buns stay true to the original Island recipe -- a unique soft, fluffy texture with just a touch of sweetness.