Apple chutney:
Wash, peel and dice the apples. Heat a saucepan and add the honey, cooking until the honey caramelizes. Add the apples and cook over high heat for 2 minutes, stirring constantly. Continue cooking over low heat for about 20 minutes, until all of the liquid evaporates. Add the vinegar and cook over low heat for another 5 minutes. Place in the refrigerator.
Caramelized onions:
Slice the onion into rings. Melt the fat in a skillet and brown the onion over medium heat. Stir to coat the onion rings with the fat. Continue cooking for about 15 minutes, until the onions turn dark brown and become very tender. Deglaze with 15 ml (2 tsp) of cider vinegar. Keep warm.
Burger sauce:
In a bowl, combine the mayonnaise, relish and ketchup. Place in the refrigerator.
Burger:
Slice buns open and toast in the skillet. In a bowl, add the meat and seasonings, and then form two meat balls. Cook in the skillet for 5-6 minutes per side over medium heat, and finish in a 190° C (375°F) oven for 5-7 minutes. Keep warm.
Assembly:
Spread sauce on both halves of the bun, then, from the bottom, layer the meat, onion, cheese and baby greens. Top with bun topper and enjoy!
Recipe from David Vinas, professional chef
