Servings: 4


      1. Pulse the mushrooms in the food processor until they are very finely minced. Remove from the food processor and squeeze out any residual liquid. Transfer to a bowl.
      2. Add in the ground beef, pork, egg white, bread crumbs, mustard, cinnamon, savory, thyme, allspice, salt and pepper. Combine together until just mixed through.
      3. Portion into 8 skinny patties. Lay one patty down, sprinkle with about a tablespoon of shredded cheese and top with another skinny patty. Gently seal the edges and set aside until you’ve continued with the remaining patties.
      4. Grill over medium high heat on a preheated lightly greased grill for about 4-5 minutes per side.
      5. Meanwhile, grill the peameal bacon for about 2 minutes per side, or until cooked through.
      6. Hollow out the bun insides on both sides. Line the bun bottom with the sliced apple, and a slice of peameal bacon. Smear the top side with the mustard. Top with the cooked burger and enjoy!


  1. 6 oz. cremini mushrooms, sliced
  2. 6 oz. extra lean ground Canadian beef
  3. 6 oz. extra lean ground pork
  4. 1 small egg white
  5. 1/3 cup breadcrumbs
  6. 1 tsp. grainy maple mustard
  7. 1/2 tsp. cinnamon
  8. 1/4 tsp. savory
  9. 1/2 tsp. thyme
  10. 1/2 tsp. allspice
  11. 3/4 tsp. salt
  12. 1 tsp. pepper
  13. 4 TBSP. aged maple cheddar, grated
  14. 4 slices of lean Peameal bacon
  15. 4 whole grain buns, hollowed out on both sides
  16. 4 tbsp whole grain maple grainy mustard
  17. Granny smith apple, sliced

Abbey's Bio

Abbey Sharp is a Registered Dietician (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey’s Kitchen Inc. She has a BASc. in Nutrition and Food, Dieticians of Canada accreditation, and culinary training from George Brown College and private instructors. Abbey’s core philosophy is that a pleasurable relationship with food, your body and your self is the fundamental secret to good health.