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1
Clean and preheat your grill.
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2
Add ground pork, finely diced leeks, peeled and shredded tart green apple, worcestershire sauce, sage, garlic, salt, and pepper to a mixing bowl. Before dicing your leeks, be sure to clean them well so that you don't get grit in your burgers. To shred the apples I used a box grater.
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3
Using your hands, gently combine the ingredients and then form them into 4 patties. Lightly oil them with 1 tsp olive oil (if your grill grates are getting old, you may need to use a little more).
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4
If your pork hasn't come to room temperature yet, allow it time to do so before beginning to grill, so that they cook more evenly.
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5
Grill the patties over direct medium heat (350u00b0F - 450u00b0F) until they're cooked through, about 12-15 minutes, turning once. Keep the lid closed as much as possible while grilling.
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6
While the burgers are grilling bring your glaze ingredients to a simmer in a saucepan. Simmer until the contents are reduced by half and have become a syrupy glaze. Set aside until the burgers are done cooking.
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7
Cut a sour green apple width-wise and remove the seeds to make an apple ring. Slice 4 pieces of gruyere cheese. Set aside.
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8
Once you've removed the burgers from the grill, coat them with your maple apple glaze using a pastry brush. At this time you can toast your brioche buns if desired.
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9
To assemble the burgers, top the patty with an apple ring and a slice of gruyere cheese, and drizzle on a little more maple apple glaze for good measure. Top off with the brioche bun and take a big bite!
