Award-Winning Apple Burgers from ‘Grilling with House of Q’

‘BBQ Brian’ Misko shares this recipe for Val’s Award-Winning Apple Burgers from his cookbook, ‘Grilling with the House of Q.’

Don’t forget to look for the White Barbecue Sauce recipe to go with it from Misko in the Recipe Finder, or see the link in the ingredients.

  • By 'BBQ Brian' Misko, Grilling with the House of Q
  • July 1, 2015
Image Author: Clinton Hussey
  • Yield: serves 6 to 8


1 1/2 lbs ground beef

1/2 red bell pepper, diced

1/2 onion, diced

3 Granny Smith apples, unpeeled: 1 cored and grated, 2 sliced off the core

1 Tbsp House of Q House Rub or your favourite barbecue seasoning

Pinch of cayenne pepper

Pinch of salt

1 lb bacon, cut in thick slices

1/2 to 1 cup House of Q Apple Butter BBQ Sauce or your favourite fruit-based barbecue sauce

6 to 8 very thick slices extra-aged cheddar cheese

6 to 8 soft white burger buns, toasted and cut in half

2 to 3 leaves green leaf lettuce

White Barbecue Sauce (see the recipe)


In a large bowl, combine the ground beef, red peppers, oinions, grated apples, rub, cayenne and salt. Using your hands, mix until the ingredients are evenly distributed throughout the meat.

Line a baking sheet with waxed paper or parchment paper. Divide the meat into 6 to 8 equal balls, and then form each one into a patty about 1/2 to 3/4 inch thick. Arrange the patties on the baking sheet, and refrigerate them for 30 to 60minutes to “set” while you clean up and prepare your grill.

Prepare your grill for direct grilling, medium heat. Place the bacon on the grill, and cook until the fat starts to render and crisp. Transfer the cooked bacon to a plate lined with paper towels, and then increase the temperature of the grill to medium-high.

Place the burgers on the grill, and sea on one side with the lid closed until a crust has formed.

Place the apple slices on the grill to warm through and get some grill marks. Flip the burgers over, brush them with Apple Butter BBQ sauce, and then top each one with a slice of grilled apple and cheese. Close the lid and cook for another 4 to 8 minutes, or until the internal temperature of the meat reaches 160 F. Remove from the grill and allow to rest for a few minutes. Slide the burgers onto individual buns, top with lettuce and bacon and a generous smear of the optional white barbecue sauce. And congratulate Val! This is an awesome burger.

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