Pork and Apple Sage Burgers

Pork and Apple Sage Burgers
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Locally sourced pork and Honeycrisp apples share the spotlight in these aromatic, juicy burgers while sage sings backup. Make these burgers up to six hours ahead and refrigerate them in an airtight container until you're ready to use them. Store leftover cooked burgers in the refrigerator for up to two days and reheat them to 165° F before serving.


  • 2 eggs, beaten
  • 2 Honeycrisp apples, peeled, cored and grated
  • 1 Tbsp. cider vinegar
  • 2 tsp. paprika
  • 2 Tbsp. fresh sage leaves, finely chopped
  • Pinch of garlic powder
  • ⅓ tsp. fennel seeds
  • 1 tsp. freshly ground black pepper
  • 2 tsp. kosher salt
  • ¼ cup bread crumbs
  • 2 lbs. lean ground pork
  • 2 red onions, thinly sliced
  • 1 Tbsp. vegetable oil
  • Pinch of sugar
  • 8 ciabatta rolls, halved, buttered and toasted


  1. Heat the oven to 400° F. Line a sheet pan with aluminum foil or parchment paper.
  2. Whisk the grated apple, vinegar, paprika, sage, garlic, fennel, pepper and salt into the beaten egg. Add the breadcrumbs and pork to the egg mixture and mix until just combined.
  3. Form eight 1"-thick patties and place them on the sheet pan. Place the burgers in the oven and bake them for 25 minutes.
  4. Caramelize the onions with a pinch of sugar in a little vegetable oil, about 15 minutes, while the burgers bake.
  5. Take the burgers out when the internal temperature reaches 165° F and let sit for one or two minutes. Serve topped with caramelized onions on toasted ciabatta rolls.
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