Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup
Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup takes roughly 16 minutes from beginning to end. One portion of this dish contains around 54g of protein, 48g of fat, and a total of 978 calories. For $4.58 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork has 27 fans. A mixture of sub rolls, ground sirloin, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Vermont Cheddar Burgers with Warm Maple Ketchup, Black bean burgers with chipotle ketchup, and Cilantro Turkey Burgers with Chipotle Ketchup are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 6 minutes
Ingredients:
2 chipotles in adobo and 2 tablespoons of adobo sauce
3 tablespoons brown sugar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
3 cloves garlic, finely chopped
2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds ground sirloin
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 medium onion, peeled and cut in 1/2
Salt and pepper
12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
12 small round rolls, split
1/4 cup vinegar.jpg)
2 tablespoons Worcestershire sauce, eyeball it
Equipment:
grill pan
bowl
box grater
grill
pot
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat grill pan to high.
3. Place the meat in a bowl.
4. 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.
5. Add Worcestershire, chipotles and sauce and grill seasoning to burgers.
6. 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.
7. Heat a small sauce pot over medium heat.
8. 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.
9. Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
10. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.
Nutrition Information:
covered percent of daily need
