Name: camembert burgers with sautéed apples
Ingredients: 18 ounces ground beef ((80% lean)); 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 4 ounces chilled Camembert cheese with rind; 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil, divided; 1 small onion, thinly sliced ((about 4.5 ounces)); fine sea salt, for seasoning; 2 medium-size tart-sweet apples, such as Pink Lady, peeled, cored & cut into 1/3" wedges ((about 12 ounces)); 4 hamburger buns, split; mayonnaise, for assembling burger ((optional)); 2 tablespoons chopped flat-leaf parsley

Everyone is ushering in the fall season with talk of pumpkin flavored treats and hearty soups. That talk isn’t a bad thing – count me as one of the guilty ones – but there are other ways to ease ourselves into the cooler weather. This Camembert Burgers with Sautéed Apples may be just the thing.

We usually associate burgers with warm weather …the way they’re typically topped off with fresh greens and sliced ripe tomatoes. On this one, forget about the standard toppings.

We’ll be pairing our burger with caramelized slices of apple and onion. And don’t forget about the creamy Camembert topping. The perfect fall combo.

Using your hands, gently mix the beef with salt, pepper, and allspice.
Form into 4 patties, slightly concave in the center.
The patties should be slightly wider than the bun since they’ll shrink up a bit.
Chill the formed patties.

You can do this in whatever order works for you.

I like to get my burgers grilled along with the hamburger buns. Then gently reheat them when I’m ready to assemble the deliciousness. If you are grilling your burgers ahead of time, hold off on adding the cheese until you reheat them.

Cut Camembert into 1⁄4-inch slices, then quarter slices crosswise.

Heat your grill to medium-high 400°F to 450°F.
Grill the burgers until browned, about 4 minutes.
Turn and cook 2 minutes more.
Top each with 2 or 3 slices of cheese.
Cover the grill and let melt for 1 to 2 minutes.
Transfer to a baking sheet.

Toast the buns, cut side down, for about 2 minutes.
Transfer to another baking sheet.

Keep in mind that all of the cooking for this delicious burger can be done in your kitchen on your stovetop.

Let’s work on the flavorful toppings for your Camembert Burgers with Sautéed Apples…

If using a grill, heat to high 500°F to 550°F.
Set a medium cast-iron skillet on the grill.
Add 1 tablespoon butter and 1/2 tablespoon oil.
When the butter melts, add the sliced onions.
Stir and season lightly with salt and cover.

Cook until the onions soften and turn golden, about 5 minutes.
Stir every couple of minutes.
Scoop the onions into a bowl.

Add another tablespoon of butter and 1/2 tablespoon oil to the skillet.
Add the sliced apples.

Cook, covered, until golden, about 3 minutes.
Stir and cook until tender throughout, about 8 minutes more.
Remove the pan from the heat, season lightly with salt, and set aside.

If you haven’t done so yet, get those burgers grilled. Or gently reheat them.

It’s time to assemble your Camembert Burgers with Sautéed Apples…

Gather up all of your ingredients.
Slather bottom sides of buns with mayonnaise if you like.
Divide apples among bottom halves of buns.
Top with burgers, cheese side up, then the onions.
Sprinkle with parsley if you like, then add bun tops.
Enjoy immediately.

Not a fan of mayonnaise on your burgers?

Replace it with your favorite burger secret sauce.
For a kick, give our Creamy Horseradish Sauce a try.
Or some Smoked Red Pepper Sauce.
Or nothing at all. This one’s loaded with flavor and creaminess already.

The inspiration for this Camembert Burgers with Sautéed Apples…

When I stumbled upon this recipe in a recent issue of Sunset Magazine, my first impression was …o.m.g. that looks so amazing. And that looks like the perfect cool weather version of a cheeseburger. As you can see, I wasn’t too far off on my thinking.

The original recipe comes from Susan Herrmann Loomis, who runs the On Rue Tatin cooking school in Normandy. It is featured in Susan’s cookbook titled, French Grill: 125 Refined & Rustic Recipes. I may need to check out that cookbook if this is any indication of other possibilities.