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Recipe Main Cat | Cherry Chutney Burger with Bok Choy

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:
3/4 lb - Granny Smith apples
3 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
1 oz - dried cherries
1 oz - fresh ginger root
.5 oz - shallot
1 tsp - brown sugar|
1/4 tsp - salt
1/4 tsp - red pepper flakes

1 lb - ground beef (80/20 or 85/15 preferred)
1 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
2 Tbsp - dried cherries
1 tsp - Chinese Five Spice
1/2 tsp - salt
2 - baby bok choy
3-4 - buns (onion bun preferred)
As needed - olive oil
As garnish - sweet pickled ginger


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.)  Combine the apples, Pastamore Dark Sweet Cherry Balsamic Vinegar, ginger, shallot, and brown sugar into a heavy saucepan over medium-high heat.  Once the sugar has dissolved add the remaining ingredients.

3.)  Cook for 30-45 minutes, or until the apples are completely tender.

4.)  Remove ginger, and place the chutney into a storage container.  Place into the refrigerator and allow to sit before serving.  It is best to make the chutney the night before, but it should rest for at least 1-2 hours before being used.

Directions; Burger:

1.)  Place the ground beef into a large bowl.  Add the Pastamore Dark Sweet Cherry Balsamic Vinegar, dried cherries, Chinese Five Spice, and salt.  Mix thoroughly so that the ingredients are evenly distributed.  Allow to sit for 30-60 minutes before cooking.

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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