A hamburger you're sure to eat again and again

I was in Maine earlier this summer while the tall ships were in Portland. My cousin and I took a ride down to the Old Port, and after finally finding a place to park, we wandered around the docks for bit, building up an appetite.

Most of the food trucks lining Commercial Street and the encompassing piers offered lobster and lobster rolls. I don't eat seafood (not even in Maine.)

My only other option was a hamburger, which turned out to be one of the most unusual, but best hamburgers I've ever had.

When I got home, I was determined to re-create it. I think I've done just that.

You'll see, with these flavors, this burger is perfect for fall.

Maple Burger

Makes 2 hamburgers

1/2 pound lean ground beef

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ounces extra sharp cheddar cheese, sliced thin

1/2 medium Granny Smith apple

1 medium onion

1-2 tablespoons oil

1/3 cup mayonnaise

3 tablespoons pure maple syrup

2 hamburger rolls

Season ground beef with salt and pepper. Divide into two patties. Make an indentation in the center of each patty. (This helps them cook evenly without turning into balls.) Set aside.

Stir together mayonnaise and maple syrup. Refrigerate until needed.

Slice onion into thin pieces. Add oil to skillet and heat. Fry onions until brown, limp and caramelized.

Core apple, then slice crosswise. (You will not need the entire apple.)

Heat grill. Cook hamburgers. About 1-2 minutes before they are cooked to your liking, add several slices of cheddar to cover the burger; allow the cheese to melt.

Assemble by putting each hamburger on a roll. Top with apple slices and fried onions, then drizzle maple mayonnaise over top.

For more recipes from the Comfort and Joy Column, visit www.tnonline.com/lifestyle/comfort-and-joy.