Pit cherries by using a straw or pin to push out the pits. Alternatively, you can also pit the cherries by roughly cutting them around the pit.

Roughly chop onion and place in a food processor. Grind until fine pieces remain (if you don’t have a food processor, you can also grind the onion against a cheese or cheese grater).

Add olive oil to a large saucepan over medium high heat. Once oil is hot and has spread, add about ½ of onion (preserve the rest for the chicken burgers). Cook the onion, stirring occasionally, for about 4-5 minutes, until soft.

Add cherries, rosemary, salt and pepper to the pan and stir to combine. Cook for another 4-5 minutes, stirring occasionally, until cherries have softened.

Add water, balsamic vinegar, honey and stir. Bring to boil and then lower heat and let simmer for about 10-12 minutes, stirring occasionally, until the cherries have softened, and the mixture thickens.

Once done, pour into a jar and set aside.

While cherry sauce is simmering, make chicken burgers.

In a large bowl, combine ground chicken, remaining ground onion, breadcrumbs, garlic, parsley, salt and pepper. Mix well to combine.

Using your hands, form mixture into 6 burgers and place on a plate.

Once cherry sauce is done and poured in a jar, add olive oil to the pan on medium high heat.

Add burgers (cook in batches if they all won’t fit at once) and cook for about 12-14 minutes, flipping once, until the internal temperature reaches 165 F.

Set aside on a plate.

Add remaining 1 tablespoon of olive oil to the pan. Add kale and sauté for about 4-5 minutes, until soft and wilted. Set aside.

Roughly chop avocado and add to a bowl. Using a fork, mash avocado until almost smooth.

Toast whole wheat buns by placing face down on pan or in the toaster.

Assemble the burgers: top one half of bun with mashed avocado, sautéed kale, chicken burger and savory sweet cherry sauce.