Tommy Bahamas Bar and Grill
Labor day is fast approaching, and we're all trying to figure ways to relish the very last days of summer. Try serving this 212 Burger created by Tommy Bahama Bar and Grill — it will be a hit at your end-of-summer barbecue.
In a non-reactive saucepan over high heat, bring the ingredients to a boil, stirring to dissolve the sugar.
Reduce the heat to medium-low and cook, stirring occasionally, until the juices have reduced by half, for about 20 minutes.
Increase the heat to high and cook, stirring often, until the juices have evaporated, about 5 minutes.
Transfer the chutney to a bowl and let cool. Discard the star anise. (The chutney can be covered and refrigerated for up to 3 days. Remove from the refrigerator 1 hour before serving.)
Stir the ingredients together in a small bowl. Cover and refrigerate until ready to use.
In a medium bowl, mix the ingredients together until combined. Shape into 6 patties, each about 3 1/2 inches (9 centimeters) in diameter.
Make a deep, wide indentation in each burger to keep it from shrinking into a dome during cooking. Refrigerate the patties until ready to cook.