Traditional recipes

Apple Deli Burger recipe

Apple Deli Burger recipe

Serves 4 people.Takes 1 - 2 hours


Hampshire, England, UK

1 person made this

Ingredients

  • 100ml tomato juice
  • 2 shallots, finely chopped
  • 1 tbsp coriander seeds, toasted and crushed
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 tbsp black treacle (molasses)
  • 800g well-trimmed, coarsely minced beef (ground chuck), chilled
  • 1 tbsp chopped flat-leaf parsley
  • salt and ground black pepper
  • Sunflower or Vegetable oil for brushing

Method

  1. Place the tomato juice, shallots, spices and black treacle (molasses) in a small pan and bring to the boil; cook for 1 minute, then remove and allow to cool.
  2. Place the meat and parsley in a bowl, add the cooked sauce, salt and pepper and mix well. Cover and place in the refrigerator for up to 1 hour.
  3. Divide the mix into 4 x 200g evenly sized patties and brush liberally with oil.
  4. Heat a chargrill or pan grill until very hot. Place the patties on the grill and cook for 3-4 minutes on each side.
  5. Toast handmade buns or shop bought buns, then lightly spread the base buns with mustard. Preheat the grill (broiler) to hot.
  6. Top with a burger and a slice of cheese, place under a hot grill to melt. Top with some sliced dill pickles and the lettuce. Garnish with coleslaw and serve. Baked potatoes go well with this burger.

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The Apple Jack

Arrange the bacon in a single layer on a slotted broiler pan or a rack set in a baking sheet. Bake until crispy, 18 to 20 minutes.

Heat a large skillet over medium-high. Add the butter, let it melt, then add the apple, onion and chiles season with salt and pepper. Cook, stirring occasionally, until the onions soften and the apples are lightly browned, 8 to 10 minutes. Add the brandy in the last minute or two of cooking stir until evaporated. Remove from the heat.

Heat a large cast-iron skillet or a griddle pan over medium-high.

In a medium bowl, mix the beef, Worcestershire, sage and crushed red pepper season. Form into 4 patties (thinner in the centers for even cooking). Drizzle with oil and cook until browned, 3 to 4 minutes. Turn over and cook 2 to 3 minutes more add the cheese and tent with foil to allow the cheese to melt, 1 to 2 minutes longer.

Divide the apple mixture among the muffin bottoms, top each with 2 slices bacon and a cheeseburger. Slather the muffin tops with jam and set in place.


Hy-Vee Recipes and Ideas

If you haven't tried stuffing your barbecue burgers with bacon, apples, and beer, maybe you should.

Recipe Tags

Servings and Ingredients

Ingredients

Things To Grab

  • Large bowl
  • Large skillet
  • Paper towels
  • Charcoal or gas grill
  • Meat thermometer

Directions

Finely chop 4 slices bacon, 1 apple, and half of onion combine in a large bowl. Add beef, beer, garlic, thyme, salt, and pepper combine well. Form mixture into 6 (3/4-inch-thick) patties.

Cut remaining 6 bacon slices in half crosswise. Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels set aside.

Preheat a gas or charcoal grill with a greased grill rack for direct cooking over medium heat (350 degrees). Grill beef patties for 12 to 15 minutes or until well-done (160 degrees), turning once. Top with cheese slices during the last minute of cooking.

To serve, cut remaining apple and remaining onion half into thin slices. Spread 1 tablespoon barbecue sauce on bun bottoms layer lettuce, apple slices, burgers, bacon, and onion slices. Add bun tops.


This probably seems like a sandwich you were served at school growing up, but it’s so much more than that. To make this grilled peanut butter and banana sandwich, spread peanut butter on each slice of cinnamon swirl bread and cover the bread with banana slices. Then cook the whole thing in a skillet until the bread is golden brown.


The German Deli Burger

Method

For the sauce, combine all ingredients together and keep in the fridge until ready to use.

For the Schnitzel, pound pork steaks with a meat mallet until thin. Combine flour and caraway seeds together onto a plate. Now to crumb, firstly dip the steaks into the flour mixture, then the egg followed by the breadcrumbs.

Heat enough oil in a frying pan to shallow fry. Fry schnitzel on each side for 2 minutes or until golden brown. Remove from the oil and drain on some paper toweling.

To assemble the burger, place a dollop of sauce Gribiche on both side of the toasted burger bun. Followed by cabbage, sliced apple, bacon (optional) and Gruyere cheese. Sandwich together and serve.


Ingredients

800g minced lamb shoulder (roughly 20% fat)
2 tbsp very finely chopped fresh mint
2 tbsp very finely chopped fresh parsley
2 tbsp very finely chopped fresh dill
1 tbsp Dijon mustard
1/2 tsp dried chilli flakes
4 sun-dried tomatoes, very finely chopped
salt and freshly ground black pepper
for the garlic and coriander mayonnaise:
8 tbsp mayonnaise
1 tbsp fresh lemon or lime juice
2 garlic cloves, peeled and minced
1 small handful of coriander, finely chopped
a pinch smoked paprika
salt and freshly ground pepper
to assemble:
12 thin slices halloumi
6 good-quality burger buns
1 handful of baby spinach leaves
1 red onion, peeled and finely sliced

How to get uniform veggie burger patties

I like to use a cafeteria-style scoop to measure out my patties. It helps to start the forming process and it ensures all of the patties are the same size. This recipe makes six four-ounce patties. I like to sprinkle them with a little seasoned salt before baking, just like my Mom did with burgers when I was growing up.

Here they are before heading to the oven:

And here they are after being baked for 40 minutes. I flip them at the 20 minute mark to ensure even cooking on both sides.


Applebee's

Nice Work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Applebee's here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Church's Chicken
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”

Re-creating this hit appetizer requires cloning four parts none of which are difficult: Grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold all of it together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.

The coleslaw is easy with a dressing that’s only five ingredients. The slaw is best when it has some time to sit and wilt a bit, so plan ahead for the best flavor. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.

Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better at it as you go. Just be sure to leave plenty of room in the taco for the delicious fillings to come.

I've cloned a lot of dishes from Applebee's. See if I hacked your favorites here.

Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-Cheddar sauce. Served with Southwest rice and pico de gallo."

Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken," and trademarked the name. Many people still know this dish by its original title, so that's what I'm using here. When making your clone, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. Serve this dish with your choice of rice and some pico de gallo on the side.

Menu Description: "A tasty twist on a family favorite. Red, ripe tomatoes slowly simmered in a rich cream sauce and seasoned with basil and select herbs."

This easy Applebee's tomato basil soup recipe requires two large cans of crushed tomatoes, and your soup will still have the impressive taste and texture of gourmet tomato bisque requiring fresh tomatoes and more work. You may notice that the large amount of basil used here contributes an overwhelming flavor and aroma when first added, but as the soup simmers the herb mellows to create the perfect clone of the original. And there's no need to make croutons from scratch for the garnish when you can buy lightly seasoned packaged croutons in just about any market.

Menu Description: "Parmesan: Thin crusty strips of pizza dough topped with herbs and melted Italian cheese, served with marinara sauce. Loaded: Add Italian sausage and pepperoni."

Each Applebee's makes an effort to decorate the inside of the restaurant with pictures and memorabilia from the neighborhood in which it is located. You'll see photographs of local heroes and students, license plates, banners, old souvenirs, trinkets, and antiques-all representing area history. Take a look around the walls of the next Applebee's you visit. Maybe you can find something you lost several years ago.

Meanwhile, here's a find: pizza sticks that are made from dough that is proofed, fried, and then broiled. The frying adds a unique flavor and texture to the dough that you won't get with traditional pizza. I've designed this Applebee's pizza sticks copycat recipe to use the premade dough that comes in tubes. You know, like the stuff from that dough boy. But you can make this with any dough recipe you like. Just roll the dough into a 10x15-inch rectangle before slicing.

These appetizers can be made either in the Parmesan version without meat, or "loaded" with sausage and pepperoni. This recipe yields a lot, so it makes good party food.

Speaking of party food, you can check out more of my copycat appetizers here.

As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You'll find this item in the "Low-Fat and Fabulous" column during the summer months where it's been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that's drizzled in gobs over the top of very healthy greens. A tablespoon of dressing is usually around 10-12 grams of fat each. So if we can just figure out a cool way to make the dressing fat-free, we're well on our way to making huge salad—four of them to be exact—with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.

Nutrition Facts
Serving Size–1 salad
Total Servings–4
Calories per serving–575
Fat per serving–12g

Menu Description: "Our non-fat Honey Mustard dressing and non-fat Cheddar/Mozzarella blend give this Blackened Chicken Salad the same great taste as our original with less than 5 grams of fat."

Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. Since most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats grilled chicken, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal?

Click here for more of my Applebee's copycat recipes.

Nutrition facts
Serving size–1 salad
Total serving–2
Calories per serving–420
Fat per serving–5 g

Menu Description: "Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi-ranch dressing."

Create a robust chipotle marinade that fills your chicken fillets with flavor. As you wait for the chicken to marinate you have plenty of time to throw together clones of the Mexi-ranch dressing and fresh pico de gallo. Now most of the work is done, and you're standing in front of the gate to salad heaven. When you're ready to enter, simply grill the chicken, assemble your salads and open wide.

You should know that if you don't have buttermilk for the dressing, and don't want to buy a whole carton to use just a single tablespoon, simply substitute regular milk. You'll find ground chipotle pepper where all the spices are stocked in the market: I use McCormick. If you can't track down ground chipotle, use ground cayenne pepper. Just be sure to measure roughly half the amount, since cayenne packs more heat than chipotle.

Here's a great twist on the traditional margarita. Sour apple schnapps and apple juice join forces with tequila and sweet-and-sour mix in a martini glass that's rimmed with cinnamon sugar. Hey, it's like drinking apple pie! This recipe makes one drink, but it's easy to double up. That's a good thing, since it seems like one is never enough.

Menu Description: "Dare to indulge with a white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts. Served warm and topped at your table with a rich, sizzling maple butter sauce."

For Applebee's regulars, this dessert is a hands-down favorite. In a hot skillet comes a delicious slice of white chocolate and walnut cake—it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan. Commence with the salivating. To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this Applebee's blondie copycat recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce—it will be fluffy at first. When you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Arrange the decadence in a hot skillet and serve it sizzling to happy, drooling mouths.

Menu Description: "Flame-grilled Atlantic Salmon with Applebee's Honey Pepper Sauce served with a side of almond rice pilaf, seasoned vegetables and toasted garlic bread."

It's all about the sauce. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. If it sounds like I'm speaking from experience, you're right—oh, what a beautiful mess I made on one attempt. So, cook the sauce slowly, and watch it closely as it thickens. If it gets too thick, you can always add a bit of water to thin it out. I suggest serving this salmon with almond rice pilaf as they do in the restaurant. You can find a good clone recipe here on the site.


Classic Burger with Sriracha Mayo

Compliments of It’s a Keeper
www.itisakeeper.com

  • 4 Black Angus beef patties (or salt and pepper)
  • 4 slices Kraft Deli Deluxe White American cheese slices
  • Sriracha Mayo (recipe below)
  • Pickled Onions (recipe below)
  • 4 burger buns
  • Sprinkle House Seasoning liberally on both sides of burger patties.
  • Grill burgers to desired doneness.
  • When burgers are almost finished (about 1-2 minutes from desired doneness), top each with a slice of cheese.
  • Close lid on grill to allow cheese to melt.
  • Remove burgers from grill and top with Sriracha Mayo and pickled onions.
  • Serve on buns.
  • 1/4 cup mayonnaise
  • 1 Tbsp ketchup
  • 1 Tbsp sweet chili sauce
  • 1 tsp garlic powder
  • 3/4 tsp Sriracha
  • Place all ingredients in a small bowl and stir to combine.
  • Refrigerate for 1-2 hours before serving.
  • 1 cup red wine vinegar
  • 2 Tbsp packed brown sugar
  • 1/2 tsp salt
  • 1/4 tsp all spice
  • 1 small red onion, halved and very thinly sliced
  • Combine vinegar, brown sugar, salt and all spice in a medium microwave safe bowl.
  • Microwave on high for 3-4 minutes or until the mixture boils. You can also bring the mixture to a boil in a saucepan on the stove.
  • Add onions and toss to coat.
  • Let sit for at least 30 minutes.

For more recipe inspiration, be sure to check out these pages on It’s a Keeper:

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A Tribute to the Deli Sandwich, in Recipes

The deli sandwich is a North American art form. It combines abundant meat, melted cheese and/or creamy mayo, tangy mustard, maybe some sauerkraut, and bread that toasts up crisp and chewy, either in the toaster or on the griddle. Here are 7 we’ve learned to make at home, that rival the plate-hogging versions at the best delis.

1. Deli-Style Grilled Chicken Sandwich

Roasted red peppers and chopped pepperoncini give this high-rise sandwich lots of tangy flavor. It is, however the chicken—boneless, skinless breasts, cooked in a grill pan or on the outdoor grill—that gives this beauty its diner personality. Get our Deli-Style Grilled Chicken Sandwich recipe.

2. Deli-Style Tuna Sandwich

What makes a deli-style tuna sandwich different from a regular one? Frankly, it’s the heft. Ours is packed with tuna salad (which happens to be flecked with chopped pepperoncini and cornichons) and capped with shredded iceberg. Get our Deli-Style Tuna Sandwich recipe.

3. Reuben Sandwich

The Reuben always seems like a mashup of great sandwiches: pastrami or corned beef, sauerkraut from a hot dog, cheese from hoagie, and—crucially—toasted like grilled cheese! Get our Reuben Sandwich recipe.

4. Tuna Melt

A mix of shredded cheddar and Monterey Jack, heaped onto this already flavorful tuna salad, create an umami bomb of deli richness. Rye bread gives it true deli flavor. Get our Tuna Melt recipe.

5. Tarragon Chicken Salad

This the kind of sandwich you find listed on the fancy section of a deli in California or Florida, born in the 1980s: a buttery croissant, split and packed with delicious chicken salad. And not just any salad—this one has diced apple and chopped fresh tarragon. Get our Tarragon Chicken Salad recipe.

6. Patty Melt

This famous lunch counter sandwich is the most humble kind of indulgence imaginable: a burger patty, with caramelized onions and Swiss cheese on toasted rye. New York City chef Gabrielle Hamilton taught us to replace the butter with mayonnaise, for rich, crispy results. Get our Patty Melt recipe.

7. French Dip Sandwich

A flavorful jus is the key to getting this deli classic (born, it is said, in Los Angeles) just right. Ours simmers browned beef bones in red wine and beef broth. You’ll have to spend about 30 minutes on it, browning the bones, deglazing your pan with the wine, and simmering it all with the broth until the flavor is deeply beefy. Get our French Dip Sandwich recipe.