Directions

Leek Chutney:

1. Cut a piece of parchment paper to fit the pan you will use for caramelizing leeks. Cut a hole in the centre to allow steam to escape.
2. In a pan over low heat, melt butter and add leeks. Allow to soften. Reduce heat further and cover with parchment paper.
3. Stir frequently to prevent burning. Once leeks begin to turn colour, add garlic. Continue cooking on low heat for approximately 30 minutes, until leeks reach a jammy consistency.
4. Season with salt and pepper. Allow to cool completely before use.

Burger Patties:

1. In a large bowl, combine all burger ingredients. Add cooled leek chutney and mix until evenly incorporated.
2. Form mixture into eight 4-oz patties.
3. Place patties on a parchment-lined sheet pan, cover, and refrigerate until service.

Pesto Mayonnaise:

1. In a food processor, combine all ingredients except oil and mayonnaise. Slowly add oil until a thick paste is formed. Adjust seasoning as needed.
2. Mix prepared pesto into mayonnaise to create a spread. Cover and refrigerate until service.

Crispy Leeks:

1. Cut leeks into julienne pieces.
2. Toss lightly in cornstarch and deep fry at 350 °F for approximately 2 minutes, until golden.
3. Remove with a slotted spoon and drain on paper towels.
4. Store leftover crispy leeks in an airtight container lined with paper towel. Do not refrigerate.

Storage:

1. Store burger patties, leek chutney, and pesto mayonnaise in separate airtight containers in the refrigerator at ≤4 °C / 40 °F.
2. Crispy leeks should be fried and used the same day; do not refrigerate.

Service:

1. Remove burger patty from refrigeration and grill until internal temperature reaches 160 °F. Top with 1 slice of cheese.
2. Grill burger bun until lightly toasted.
3. Spread pesto mayonnaise on bun. Layer arugula, cooked burger, and crispy leeks.
4. Serve immediately.