Cheddar Stuffed Burgers with chopped onion

• 1 1/2 pounds ground chuck (80% lean)
• 1/2 cup finely chopped yellow onion
• 1 tsp kosher or sea salt
• 3/4 tsp granulated garlic
• fresh ground black pepper

Toppings:

• 4 slices cheddar cheese, stacked and quartered to make 4 blocks, each about 1/14 inches square and 1/2 inch thick.
• 4 hamburger buns, split
• Sweet & Spicy Tomato Chutney

To Make:

1. Mix the patty ingredients, and then gently form 8 even sized patties, each about 1/2 inch thick. Place 4 patties on a clean work surface and center a cheese block on top of each. Center the remaining 4 patties over the top and press down until each double patty is about 1 inch thick. Pinch the edges together tightly to seal the cheese inside. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium high heat.

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9-11 minutes turning once. Don't worry if a little cheese leaks out. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with a patty and then some Sweet & Spicy Tomato Chutney

Sweet and Spicy Tomato Chutney

makes about 2 cups

• 1 tsp olive oil
• 1 cup  finally chopped yellow onion
• 3 garlic cloves, minced
• 2 tsp fresh ginger, peeled and grated
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
• 1 medium green bell pepper, finely chopped
• 3/4 cup cider vinegar
• 1/4 cup honey
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cinnamon

To Make:

1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2-3 minutes, stirring occasionally. Sir in the tomatoes and bell pepper and cook until the tomatoes start to wilt, about 3 minutes.

2. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45-55 minutes, stirring occasionally. Remove from the heat and cool completely before serving.

3. The chutney can be stored in the refrigerator in a covered container for up to 1 week.