( 75g Siniora Chicken Burgers )  

( 400g red onion )  

( 10g mustard seeds )  

( 5ml mustard oil )  

( 1 red chili )  

( 1 bay leaf )  

( 10ml olive oil )  

( 80ml balsamic vinegar )  

( 80ml red vinegar )  

( 100g brown sugar )  

( 100g cream cheese, whisked )  

( 4 whole meal bread buns )  

( 50g clarified butter )  

( Lettuce leaves for garnish )  

 

For the chutney, slice the onion and chili and place them in a pan with the bay leaf, mustard seeds and olive oil. Cook gently over low heat for 25 to 30 minutes. Add the brown sugar and the two vinegars. Simmer for another 30 minutes, or until it reaches a rich thick and dark texture. Stir in mustard oil, without any further cooking. For the burger, heat a frying pan, add the ghee and place the chicken burger, pan-frying gently and occasionally flipping over, until golden and fully cooked. Cut the bun in half and toast each half on a very hot surface. Spread cream cheese on each of the lower half bun, lay a few lettuce leaves on the bun and place the burger on top. Add a generous spoon of onion chutney on the burger and cover with the bun top. Serve immediately.