Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, whisk together the tomato chutney and mayonnaise.

Step 2

2 Form the patties: Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties, then transfer to a plate.

Step 3

3 Cook the patties & onion: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion rounds to a work surface.

Step 4

4 Make the salad: While the patties and onion cook, cut off and discard the root end of the lettuce; roughly chop the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a large bowl, combine the sweet chili sauce, lime zest, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce and crispy onions to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired.

Step 5

5 Toast the buns & serve your dish: Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, tomato chutney mayo, cooked patties, pickles, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!

Step 6

1 Prepare the ingredients: Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, whisk together the tomato chutney and mayonnaise.

Step 7

2 Form the patties: Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties, then transfer to a plate.

Step 8

3 Cook the patties & onion: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion rounds to a work surface.

Step 9

4 Make the salad: While the patties and onion cook, cut off and discard the root end of the lettuce; roughly chop the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a large bowl, combine the sweet chili sauce, lime zest, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce and crispy onions to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired.

Step 10

5 Toast the buns & serve your dish: Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, tomato chutney mayo, cooked patties, pickles, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!