The Red Monk Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3/4-inch thick, making a slight indentation in the center with your thumb to help prevent doming while cooking.

Season both sides of each patty evenly with the measured salt, black pepper, and garlic powder.

Heat a large skillet or grill over medium-high heat. Add the olive oil and let it shimmer. Cook the patties 3–4 minutes per side for medium (internal temperature ~ 140–145°F / 60–63°C), or longer to desired doneness. If using a skillet, press very lightly to ensure even contact but do not compress the patties.

Remove patties and let rest on a plate tented loosely with foil for 3–5 minutes while you toast buns and finish toppings.

In a small saucepan over medium heat combine the cranberries, diced apple, brown sugar, apple cider vinegar, minced red onion, grated ginger, cinnamon, allspice, salt, and water.

Bring mixture to a gentle simmer, stirring occasionally. Reduce heat to medium-low and cook 10–12 minutes until cranberries have burst and apples are tender. Stir more frequently near the end to prevent sticking. If mixture becomes too thick, add 1–2 teaspoons water.

Taste and adjust: add a little more sugar for sweetness or a splash more vinegar for brightness. Remove from heat and let cool slightly — chutney will thicken as it cools. You should end up with about 3/4 cup.

In a small bowl whisk together the mayonnaise, whole-grain mustard, cranberry sauce (or strained purée), lemon juice, honey, salt, and black pepper until smooth and homogenous.

Taste and adjust seasoning: add more mustard for tang, honey for sweetness, or lemon for brightness. Chill in refrigerator if making ahead.

Lightly butter the cut sides of the buns. Toast them in a dry skillet or on the grill over medium heat, buttered-side down, until golden and crisp, about 1–2 minutes.

Spread about 1 tablespoon of the cranberry mustard aioli on the bottom half of each toasted bun.

Place the rested burger patty on the aioli. Spoon approximately 2–3 tablespoons of the warm cranberry apple chutney over each patty, distributing evenly.

Sprinkle about 1/4 cup (roughly) of crumbled feta over the chutney on each burger. The saltiness of the feta contrasts with the sweet-tart chutney.

Top the feta with a generous handful (about 1 cup) of arugula, then place the top bun. Press gently to compact and serve immediately.

Optional: serve with extra chutney and aioli on the side.