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Cook bacon in a large skillet over medium heat for about 5 minutes or until browned and crisp. Transfer bacon to a paper towel-lined plate, reserving 1 teaspoon of the drippings in the pan. Add onion, garlic, pepper and salt to reserved drippings in pan; cook about 3 minutes or until onions are tender. Remove pan from heat. Add apple brandy (or juice or wine) to hot pan. Return to heat. Simmer, uncovered, until nearly all of the liquid has evaporated. Remove pan from heat; stir in the cooked bacon, the chopped apple, parsley and sage. Set aside to cool.
In a large bowl, combine chicken and breadcrumbs. Divide into eight portions. On a tray or baking sheet, shape each portion into a 4-inch-diameter patty. Divide apple mixture among four of the patties. Top with the remaining four patties, pressing edges to seal well.
Grill burgers on the rack of an uncovered charcoal grill directly over medium coals for 14 to 18 minutes or until done (165°F), turning once halfway through grilling and topping with cheese for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Spread the cut sides of bun halves with honey mustard. Serve burgers in buns with lettuce and, if desired, apple slices.