Pork and apple burgers, Coney Island style

When I was a child, I always enjoyed the times my father made burgers. Normally, he grilled them, but every now and then he would take to the stove and make Coney Island hamburgers. Basically miniature meatloaves featuring onions, spices and sometimes green peppers, Coney Island hamburgers were something my father loved in his childhood. The burgers are browned on both sides and then steamed by adding water and covering the pan. This recipe is my ode to my dad's culinary prowess and features pork as the meat, with a heavy dose of apples. The slaw that accompanies the burger is a great complement to the slightly spicy burger. <P>

Makes: 8 servings <P>

For the apple, fennel and celeriac slaw: <P>

1/2 cup mayo <P>

1/2 cup Greek yogurt <P>

2 tablespoons Dijon <P>

1 tablespoon cider vinegar <P>

1 teaspoon celery seed <P>

1 tablespoon honey (you can substitute with 1 1/4 tablespoons sugar) <P>

1/8 teaspoon fresh ground black pepper <P>

1 teaspoon kosher salt <P>

1 small bulb celeriac (celery root), cut into matchstick sizes <P>

2 crispy semisweet apples, cut into matchstick size (I used Cox orange) <P>

1/8 head of cabbage, thinly sliced <P>

1/2 bulb fennel, cut into matchsticks <P>

For the burgers: <P>

2 tablespoons butter <P>

1 large onion, medium dice <P>

4 cloves garlic, minced <P>

2 mild red chili peppers minced (optional; I used cayenne) <P>

4 apples, finely diced <P>

1 tablespoon kosher salt <P>

6 prunes, chopped <P>

2 pounds ground pork <P>

1/2 bunch parsley, finely chopped <P>

1 tablespoon minced sage leaves
<P>
1 tablespoon Dijon <P>

1/4 cup water <P>

Medium burger buns; brioche would be ideal <P>

To make the slaw, whisk together the first eight ingredients in a large, nonreactive bowl. Fold in the celeriac, apples, cabbage and fennel until everything is coated with the sauce (use your hands here; it will be faster and more efficient). Let sit for at least an hour for the flavors to meld. You can make this the night before, and it will be even better. <P>

To make the burgers, melt the butter in a pan over high heat until it foams. Add the onions, garlic and chilies. Cook until the onions are almost translucent and then add the apple. Cook mixture for five minutes and transfer it to a heat-proof bowl to cool down to room temperature. In a large bowl, mix the onion/apple mixture with the prunes, pork, parsley, sage, Dijon and salt. Do this with your hands, and when you think you're done ... mix some more. Using a digital scale, measure out the 6-ounce burgers (the last burger might be a bit heavier) and then get a pan hot over medium heat. Place the burgers into the pan (you will probably have to do them in batches) and cook for 21/2 to 3 minutes per side, or until the burger is caramelized on both sides. Add the 1/4 cup of water, cover the pan and turn the heat down to medium low. Steam the burgers for 5 minutes, then transfer to a plate. Turn the heat up to high and boil the water and drippings down, whisking constantly until it homogenizes into a syrup. Pour the syrup over the burgers and serve on a bun topped with the slaw. Any extra toppings or condiments are used at your own risk (you really don't need them). <P>

Tip: The burger mixture can be packed into a buttered bread pan and baked in a 400-degree oven for an hour (or until a meat thermometer reads 155°), then cooled for 10 minutes. You now have meatloaf. You can eat slices with the slaw on the side or make meatloaf sandwiches

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( Photo by John Houser III, for The Baltimore Sun / September 20, 2012 )

When I was a child, I always enjoyed the times my father made burgers. Normally, he grilled them, but every now and then he would take to the stove and make Coney Island hamburgers. Basically miniature meatloaves featuring onions, spices and sometimes green peppers, Coney Island hamburgers were something my father loved in his childhood. The burgers are browned on both sides and then steamed by adding water and covering the pan. This recipe is my ode to my dad's culinary prowess and features pork as the meat, with a heavy dose of apples. The slaw that accompanies the burger is a great complement to the slightly spicy burger.

Makes: 8 servings

For the apple, fennel and celeriac slaw:

1/2 cup mayo

1/2 cup Greek yogurt

2 tablespoons Dijon

1 tablespoon cider vinegar

1 teaspoon celery seed

1 tablespoon honey (you can substitute with 1 1/4 tablespoons sugar)

1/8 teaspoon fresh ground black pepper

1 teaspoon kosher salt

1 small bulb celeriac (celery root), cut into matchstick sizes

2 crispy semisweet apples, cut into matchstick size (I used Cox orange)

1/8 head of cabbage, thinly sliced

1/2 bulb fennel, cut into matchsticks

For the burgers:

2 tablespoons butter

1 large onion, medium dice

4 cloves garlic, minced

2 mild red chili peppers minced (optional; I used cayenne)

4 apples, finely diced

1 tablespoon kosher salt

6 prunes, chopped

2 pounds ground pork

1/2 bunch parsley, finely chopped

1 tablespoon minced sage leaves

1 tablespoon Dijon

1/4 cup water

Medium burger buns; brioche would be ideal

To make the slaw, whisk together the first eight ingredients in a large, nonreactive bowl. Fold in the celeriac, apples, cabbage and fennel until everything is coated with the sauce (use your hands here; it will be faster and more efficient). Let sit for at least an hour for the flavors to meld. You can make this the night before, and it will be even better.

To make the burgers, melt the butter in a pan over high heat until it foams. Add the onions, garlic and chilies. Cook until the onions are almost translucent and then add the apple. Cook mixture for five minutes and transfer it to a heat-proof bowl to cool down to room temperature. In a large bowl, mix the onion/apple mixture with the prunes, pork, parsley, sage, Dijon and salt. Do this with your hands, and when you think you're done ... mix some more. Using a digital scale, measure out the 6-ounce burgers (the last burger might be a bit heavier) and then get a pan hot over medium heat. Place the burgers into the pan (you will probably have to do them in batches) and cook for 21/2 to 3 minutes per side, or until the burger is caramelized on both sides. Add the 1/4 cup of water, cover the pan and turn the heat down to medium low. Steam the burgers for 5 minutes, then transfer to a plate. Turn the heat up to high and boil the water and drippings down, whisking constantly until it homogenizes into a syrup. Pour the syrup over the burgers and serve on a bun topped with the slaw. Any extra toppings or condiments are used at your own risk (you really don't need them).

Tip: The burger mixture can be packed into a buttered bread pan and baked in a 400-degree oven for an hour (or until a meat thermometer reads 155°), then cooled for 10 minutes. You now have meatloaf. You can eat slices with the slaw on the side or make meatloaf sandwiches