Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
2 pounds ground sirloin |
1 medium onion, peeled and cut in 1/2 |
2 tablespoons worcestershire sauce, eyeball it |
2 chipotles in adobo and 2 tablespoons of adobo sauce |
2 tablespoons grill seasoning, a couple of palm fulls, (recommended: montreal steak seasoning by mccormick) |
1 tablespoon extra-virgin olive oil, plus some for drizzling |
3 cloves garlic, finely chopped |
3 tablespoons brown sugar |
1/4 cup vinegar |
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups |
salt and pepper |
12 slices, 1/2-inch thick, brick-cut smoked cheddar or sharp cheddar, (recommended: cabot), optional |
12 small round rolls, split |
(many markets sell mini keiser rolls or use dinner rolls in any flavor you like) |
Directions:
1. Preheat grill pan to high.
2. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
3. Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
4. Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
5. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.
6. /content/dam/images/food/fullset/2006/8/11/0/tm1332_burgers4.jpg Mini Chipotle Beef Burgers
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