Beef Burgers With Peanut-Chipotle Barbecue Sauce

Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.F&W Magazine, July 2009. From: July 4th Burger Bash, Pairing of thw day. When it comes to hamburgers any robust red wine is likely to pair well. This suce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy. Two good options are the ripe 2006 A Mano and the cherry-rich 2006 Castello Monaci Pilùna.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• SAUCE

• 1  tablespoon  vegetable oil, plus more for brushing
• 1  onion, finely chopped (large)
• 2  tablespoons  minced fresh ginger
• 2  garlic cloves, minced
• 1  cup tomato puree
• 2  tablespoons ketchup
• 1  tablespoon red wine vinegar
• 1  tablespoon Worcestershire sauce
• 1 1⁄2 tablespoons Dijon mustard
• 2  tablespoons honey
• 2  tablespoons molasses
• 3  tablespoons  pure dried ancho chile powder
• 1  can chipotle chile in adobo, minced
• 1⁄2 cup water
• 2  tablespoons creamy peanut butter
•  salt & freshly ground black pepper

• BURGERS

• 4  hamburger buns, split
• 1 1⁄2 lbs  ground chuck
• 1⁄2 cup  shredded cheddar cheese (3 ounces)
• 1  scallion, finely chopped
•  lettuce
•  tomatoes, slices for serving

Directions

1. SAUCE:I.
2. In a medium saucepan, heat the 1 tablespoon of oil.
3. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute, stirring.
5. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water.
6. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes.
7. Transfer the sauce to a blender.
8. Add the peanut butter and puree until smooth.
9. Season the barbecue sauce with salt and pepper.
10. BURGERS:
11. Light a grill or preheat a grill pan.
12. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
13. Spread some of the barbecue sauce on the buns.
14. Form the meat into four 1-inch-thick patties and brush with oil.
15. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes.
16. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes.
17. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute.
18. Set the burgers on the buns, top with lettuce and tomato and serve right away.