Aberdeen Angus Steak Burgers with Red Onion Chutney and Blue Cheese

20g oil
2 Red Onions, sliced finely
25g caster sugar
25ml red wine
20ml red wine vinegar
15g redcurrant jelly
15ml water
4x Aberdeen Angus steak burgers

To Serve:
4x Brioche Buns
1 pack of fresh Rocket
4x15g Slices of Blue Cheese
4x Tablespoons of Red onion Chutney

Directions

Place a large saute pan with lid on a low heat, add the oil and allow to warm. Add the sliced onions and continue to stir and cook on a low heat for 15 minutes, do not allow the onions to colour. 
Place the Lid on to create steam and to help soften. When onions are softened, add Castor Sugar, Red Wine, Red Wine Vinegar, Redcurrant Jelly and water. Cook for further 15 minutes slowly. After this time increase the heat and allow the liquid to reduce and coat the onions. 
Remove from the heat and allow to cool.

In the meantime, cook the burgers as per cooking instructions.

Halve the brioche buns and toast until golden.

To serve: Place rocket on base of the buns and put the burgers on top. Place some red onion chutney on top of the burgers followed by blue cheese. Top with the top bun and serve with extra red onion chutney on the side