Smoked Cheddar Burger with Apple Cherry Chutney

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Recently I started making chutneys to go with different meat dishes.I was inspired by my daughter who makes a great Autumn chutney. When your contest came up this year it made me start testing chutneys and burgers so this burger was the result.


2/3 cup mayonnaise

2 tablespoons Colavita Aged Red wine Vinegar

2 tablespoons Colavita Extra Virgin Olive Oil

1/4 teaspoon garlic powder

1/2 teaspoon crushed dried Italian seasoning

1 teaspoon granulated sugar


2 cups chopped red onion

1/2 cup apple juice

2 cups peeled, cored, diced Granny Smith apples

1/2 cup dried tart cherries

3 tablespoons Colavita Aged Red Wine vinegar

1/4 cup brown sugar

1 tablespoon crushed crystallized ginger

1/2 teaspoons ground cardamom

1/4 teaspoon sea salt

1/2 teaspoons crushed red pepper flakes


1 1/4 pounds ground chuck

1 pound ground sirloin

2 tablespoons Worcestershire Sauce

2 teaspoon pressed fresh garlic

1 1/2 teaspoon sea salt

3/4 teaspoon ground black pepper

1/2 cup finely grated Smoked Cheddar cheese

9 ounces Smoked Cheddar cheese, cut into 6 slices

1/4 cup Colavita Extra Virgin Olive Oil-for rolls

6 Kaiser rolls-split horizontally

Vegetable oil for brushing grill rack

2 cups thinly sliced green cabbage-cut cabbage head into 4 sections then slice-about 1/2 head will be used depending on size


Pre heat gas grill to medium-high heat.

In a 2 cup bowl stir together the mayonnaise, vinegar, olive oil, garlic powder, Italian seasoning, and sugar, chill until ready to use.

Combine Chutney ingredients in a grill safe 2 quart sauce pan or a 10-inch grill safe skillet. Cook stirring occasionally for 12 to 15 minutes or until mixture begins to thicken and apples are tender. Remove from heat and cover until ready to use.

To make patties, combine the ground chuck, ground sirloin, Worcestershire Sauce, garlic, salt, pepper, and shredded cheese in a large bowl. Handling the meat as little as possible to a avoid compacting it, mix well. Divide the mixture into 6 equal portions, shape into 6 patties the size of the buns being used.

Brush cut sides of rolls with olive oil.

When grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, cook, turning once until done to preference, 5 to 7 minutes per side for medium. During last 3 minutes of cooking, place cheese on patties and place rolls, cut side down, on the outer edges of the rack to toast lightly.

To build burger: On cut sides of roll bottoms, spread equal portions of mayonnaise, top with equal portions of cabbage, add patty and top patties with equal portions of chutney. Add roll top and serve.