Autumn Burger with Apple Cinnamon Walnut Chutney

For the chutney, quarter the apples and remove the core, peel and cut into small cubes.

Also cut the onions into small cubes and chop the walnuts.

Heat the sunflower oil in a pan and fry the onions in it.

Add the apples and walnuts and stir briefly to caramelize with sugar.

Deglaze with passion fruit balsamic, stir in the cinnamon and simmer for about 20 minutes.

For the burgers, crush the peppercorns in a mortar.

Place the mince in a bowl and season with sea salt and the crushed peppercorns.

Finely chop the garlic and knead it into the mixture as well.

Then form patties and brush with sunflower oil.

The patties are now grilled on direct heat at approx. 190 to 220 °C for approx. 5 minutes on one side. Of course, this can also be done in a pan.

After turning, top each patty with two slices of cheddar cheese and grill for another five minutes.

Meanwhile, toast the burger buns slightly over direct heat with the cut side down.

Now the burger can be topped. To do this, place some lettuce on the bottom of the bun, then place the patty on top and pour the apple cinnamon chutney over it, and finally place the top of the bun on top.

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