Directions

1. Stir egg with bread crumbs in large bowl; add onion, cloves, allspice, marjoram (if using), salt and pepper. Mix in beef until just combined. Shape into four 1/2-inch (2 cm) thick patties. Make thumbprint depression in centre of each to prevent rounding while cooking. (Make-ahead: Cover and refrigerate for 30 minutes or for up to 24 hours.)
2. Place on greased grill over medium-high heat; close lid and cook, turning once, until digital instant read thermometer inserted sideways into centre of each patty reads 160 degrees F (71 degrees C), about 10 minutes. Top each patty with cheese to melt.
3. Meanwhile, toast buns. Grill back bacon, turning once, until golden, about 1 minute. Assemble burgers by sandwiching slice of bacon, burger patty and some Apple Slaw in buns.

Crunchy Apple Slaw: In bowl, toss together 1-1/4 cups shredded green cabbage, 2/3 cup julienned apple, 1 green onion, sliced (optional), 3 tbsp light mayonnaise, 1 tsp white wine vinegar or cider vinegar and pinch each granulated sugar, salt and pepper. Makes 1-3/4 cups.