The cheddar slumps over the hot patty under its lid, the bun is toasted, and a spoonful of chutney goes underneath. Maison Perrotte’s Apple Onion & Balsamic Chutney, made in small batches by Stéphan Perrotte, adds a gently tangy, rounded finish.
Serves 4 · 25 min
- Shape 1 1/4 lb (600 g) ground beef into 4 patties and season them with salt and pepper.
- Cook in a hot skillet or on the grill for 4 to 5 minutes per side, until they reach 160°F (71°C) inside.
- Lay a slice of aged Cheddar on each patty during the last minute and cover to melt it.
- Toast 4 burger buns, spread each bottom with 1 tbsp of the apple onion & balsamic chutney, and add lettuce, the burgers and the tops.
The star of this recipe: Apple Onion & Balsamic Chutney, by Maison Perrotte.
