Delicious Recipes

Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup

Posted on: 30/01/2017


Prep time: 10 min

Cook time: 6 min

Yield: 6 servings, 2 burgers each

Level: Easy


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)


Preheat grill pan to high.

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.

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.

Grill meat 2 to 3 minutes on each side and top with cheese, if you like.

Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.


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