Beef Burgers with Apricot/ Pistachio Chutney

CELEBRATING CANADA DAY!

Food and drink are almost as synonymous with Canada Day as the colors of red and white. More importantly this date celebrates the historical event in which Canada gained its independence from Great Britain in 1867.

On July 1st, from coast to coast, the country’s birthday is highlighted with colorful parades, concerts, carnivals, festivals and firework displays.

Barbecues are definitely the preferred choice of food event as summer entertaining is all about laid-back get together’s. Easy food prep is the name of the game!

For our Canada Day barbecue, it had to be special so here’s what developed—

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Beef Burgers with Apricot/ Pistachio Chutney

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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Chutney

• 2 Tbsp shallots, minced
• 2 Tbsp butter,
• 60 grams (8 pieces) dried apricots, diced
• 1 Tbsp honey
• 4 Tbsp apricot nectar or water
• 3 Tbsp blanched pistachios, slivered or chopped
• white balsamic vinegar, to taste

Burgers

• 500 grams ground beef
• 1 egg
• salt & pepper to taste

To Assemble

• 4 portobello mushroom CAPS
• Olive oil for brushing on mushroom caps
• 4 Ciabatta buns, sliced
• 100 grams (4 slices) Gouda cheese, sliced
• 1 English cucumber, sliced

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Chutney 2 Tbsp shallots, minced 2 Tbsp butter, 60 grams (8 pieces) dried apricots, diced 1 Tbsp honey 4 Tbsp apricot nectar or water 3 Tbsp blanched pistachios, slivered or chopped white balsamic vinegar, to taste Burgers 500 grams ground beef 1 egg salt & pepper to taste To Assemble 4 portobello mushroom CAPS Olive oil for brushing on mushroom caps 4 Ciabatta buns, sliced 100 grams (4 slices) Gouda cheese, sliced 1 English cucumber, sliced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chutney

1. In a skillet, saute shallots without browning. Add apricots, honey & apricot nectar. Simmer until liquid has evaporated. Set aside to cool at room temperature, then stir in the pistachios & a dash of vinegar. Refrigerate.

Burgers

1. In a large bowl, combine all the ingredients for the burgers. Shape into 4 patties & refrigerate.
2. Preheat the barbecue to high & when the grill is hot, place patties on the grill & sear on both sides, making sure not to turn them too soon. When burgers are well marked & can be lifted off the grill easily, remove them to another part of the barbecue where the heat has been reduced & let them finish cooking undisturbed.
3. While burgers are finishing, brush mushroom caps with oil & grill on both sides until done. Set them aside. Turn off one of the burners, place the burgers on that part of the grill & top each with a slice of cheese. Close the lid for a few minutes & cook over indirect heat until cheese is melted.
4. Serve on warmed or toasted ciabatta buns. Top each burger with a mushroom cap, a generous spoonful of chutney & some cucumber slices.