Mini Chipotle Burgers With Fire Roasted Garlic Catsup Recipes

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• Pre-heat 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 EVOO 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 EVOO and garlic. Cook garlic 2-3 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 5-6 minutes more. Grill meat 2-3 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.

MINI CHIPOTLE BURGERS WITH FIRE ROASTED GARLIC CATSUP

Steps:

• Chop half the onion in a food processor until fine. Chop and reserve the other half of the onion. Add worcestershire, chipotles and adobo sauce and grill seasong to burger. Mix well. Make 12 small burgers (it's about 1/4 cup full of meat) Grill 2 to 3 minutes on each side.
• In a small sauce pan, cook the garlic in the olive oil for about 2 to 3 minutes. Add sugar and vinegar and cook a couple more minutes. Stir in tomatoes, season with salt and pepper. Simmer for about 10 minutes.
• Place burgers on buns and top with raw chopped onions (optional), cheese (optional), bacon (optional) and warm fire roasted catsup and serve.