• 1 egg
• 1/4 cup (50 mL) apple juice
• 2 green onions, chopped
• 1/4 cup (50 mL) dry bread crumbs
• 1 tbsp (15 mL) finely chopped fresh sage, (or 1/2 tsp/2 mL dried)
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 lb (454 g) lean ground pork
• 4 onion or hamburger buns
• 4 leaves leaf lettuce
• 1 red-skinned apple, thinly sliced
• Carmelized Onions
• 1 tbsp (15 mL) vegetable oil
• 1 large onion, thinly sliced
• 1 tbsp (15 mL) granulated sugar
• 1 tbsp (15 mL) wine vinegar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

1. In bowl, beat egg with apple juice. Stir in green onions, bread crumbs, sage, salt and pepper; mix in pork. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
2. Caramelized Onions: In skillet, heat oil over medium-high heat; fry onion, stirring occasionally, until turning golden, about 8 minutes. Sprinkle with sugar and vinegar; cook over medium heat, stirring occasionally, until deep golden, about 10 minutes. Sprinkle with salt and pepper.
3. Meanwhile, place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes. Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes.
4. Place lettuce, apple, patties then onions on bottoms of buns; sandwich with tops.

Servings: 4