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1
For the chutney: Preheat the grill to medium heat.
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2
Brush the tomato halves with grapeseed oil and place on the grill.
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3
Grill for just 1 minute to get a char and soften the tomatoes.
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4
Chop the tomatoes and add to a bowl.
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5
Stir in the shallot, thyme, parsley, and garlic.
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6
Drizzle in just enough olive oil to moisten the mixture.
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7
Season with salt.
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8
For the burger: In a bowl, blend the onions and beef and season with salt.
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9
Do not over-mix, this will cause the burgers to be too tightly bound.
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10
Next, portion into 2 balls, create a pocket in the center of each ball, and fill each ball with half the cheese.
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11
Season the outside of the balls and allow to rest for 5 to 10 minutes.
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12
For the vegetables: In a bowl, mix the oil, vinegar, herbs, and garlic and add the vegetables.
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13
Allow the vegetables to marinate for 10 minutes.
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14
Grill over medium heat for 2 to 3 minutes each side.
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15
Increase the heat to medium-high.
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16
After resting the burgers, pat each burger flat into a 1 by 6-inch patty.
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17
Grill over medium-high heat about 6 minutes on each side.
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18
The cheese should be still intact but not beginning to leak out.
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19
Grill the brioche buns for just 1 minute.
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20
Stir the lemon juice into the mayonnaise.
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21
Spread the lemon mayo on the bottom half of the buns, top with the burgers, some chutney, shredded romaine, and then the top of the buns.
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22
(Spoon the chutney onto the burger, leaving the liquid in the bowl.)
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23
Serve alongside the grilled vegetables.
