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1
Make the chutney earlier in the day or the day before.
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2
Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
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3
let the rhubarb macerate and drain for 1/2 hour.
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4
In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
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5
Stir in the onion and cook for 2 minutes to soften.
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6
Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
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7
when done it should be tender, but still have some texture.
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8
Don't over cook.
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9
Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
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10
Stir in the lime juice, remove from the pan and let cool.
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11
Serve either at room temperature or chilled.
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12
To grill the onions, cut the onion into 4 1/2 inch thick slices.
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13
Brush with oil and season with salt and paprika.
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14
Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
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15
Remove from grill and keep warm.
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16
For the burgers, in a medium bowl, combine all burger ingredients and mix well.
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17
Form into four patties, each about 3/4 inch thick.
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18
Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
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19
Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
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20
Enjoy!
