Grill masters be warned; this Cherry Chutney Burger is a refreshing, different and delicious summer burger and your guests will be delighted by it's rich cherry flavor! It's best to "prepare" the chutney one day in advance as this allows the flavors to enhance when allowed to sit overnight.
Cherry Apple Chutney:
Directions: Cherry Apple Chutney:
1.) Wash and peel the apples. Cut the apples into 1/4" x 1/2" pieces. Rough chop the dried cherries into small pieces. Remove the skin from the fresh ginger root. Keep the ginger as one large piece, and lightly smash with the side of a knife. The ginger will be removed from the chutney after it has been cooked. Mince the shallot.
2.) During this time, rinse the baby bok choy. Remove 2 exterior leaves from each of the bok choy. Cut the leaves in half so that they will fit on the bun, and place to the side. Cut the baby bok choy length-wise through the center so there are 4 halves. Place cut-side up, and drizzle with olive oil, salt, and pepper.
3.) Turn the grill on high heat. While the grill is heating, separate the meat into equal sized patties (3 or 4 depending on desired quantity). Once the grill has become hot, use a brush to scrape the grill clean. Turn the heat down to medium-high.
4.) Place the patties onto the grill. Try to only turn one time during the cooking process. When the burgers are turned place the bok choy onto the grill. Keep a close eye on them because the exterior leaves may catch fire. Turn the bok choy often to avoid this problem. Cook the bok choy until the leaves are wilted, and the interior flesh has become softer. Remove the burgers from the grill when they have reached the desired doneness.
5.) Plate the bottom half of the bun. Top the bun with an uncooked bok choy leaf (top and bottom of one leaf). Place the burger on top of the bok choy, and then place 1-2 Tbsp of the Cherry Apple Chutney onto the burger, and then add the top of the bun. Add a grilled bok choy to the plate, and garnish with sweet pickled ginger.
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