The Ultimate Burger for Fall

Perfectly salted and crispy apple chips, a thick heart acorn squash aioli, and an ancho spiced veal and pork patty cooked in a hot cast iron skillet for that perfect crusty char.


- Buttermilk - Wheat bread - Pork - Veal - Ancho powder - Onion - salt & pepper For the Apple Crisps: - Apples - Salt


Form the burgers: Tear the bread into tiny chunks, or pulse in a food processor until they are crumbs.

Combine the bread and the buttermilk in a bowl and soak for 20 minutes. Add the pork and veal, grated onion and ancho powder.

Mix together by hand to combine completely. Season with salt and pepper. Form into 4 quarter-pound patties. Cover and chill in the fridge until ready to cook.

Make the apple chips: Preheat the oven to 200 degrees F. Slice the apples paper thin on a mandoline and arrange in a single layer on a parchment paper-lined baking sheet. 

Sprinkle with a hint of salt. Place in oven and bake for 2 to 2 ½ hours until the chips are crispy. Carefully remove the chips from the pan and store in an airtight container.

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