Mini Chipotle Burgers With Fire Roasted Garlic Catsup
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
12 mini burgers
- Serves:
- 4-6
ingredients
- 1 lb ground sirloin
- 1 lb lean ground beef
- 1 medium onion, halved
- 2 teaspoons Worcestershire sauce
- 2 chipotle chiles in adobo, and
- 2 tablespoons adobo sauce
- 2 tablespoons McCormick grill seasoning (I use Montreal Steak Seasoning)
- 1 tablespoon olive oil
- 3 garlic cloves, finely chopped
- 3 tablespoons brown sugar
- 1⁄4 cup cider vinegar
- 1 (15 ounce) can crushed fire-roasted tomatoes
- salt and pepper
- 12 small buns
directions
- 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.
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Reviews
-
Made these for DS to take to a Cinco de Mayo party. The burger is excellent. I doubled everything, even the "catsup" and I ended up with way too much of that. DS dislikes "chunky stuff" so we pureed the catsup. The only thing I'm thinking I would change is to drain the tomatoes - it separated and didn't look too great. We added cheese to half of them but did not offer bacon or onions.
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DH gave 5 thumbs up before I had a chance to take a bite! From my small can of chipotle peppers in adobo, I have enough chipotle chiles for 2 more recipes, so I will make more mini burgers and freeze them until the adult children come for a barbecue. I used diced Fire-Roasted Tomatoes instead of crushed, but DH takes to salsa on his burger rather than catsup, so this escaped a psychological barrier. The burgers are spicier than we usually attempt, but the sweet salsa/catsup helps to offset the intensity. DH says this is worth taking a Zantac. For DH, I folded each slice of cheese into 2 triangles to straddle the burger; this worked well. For me, back on WW, one mini burger was all I needed. Thanks for posting this recipe, SCOOBYBOO! Made for Top Favorites of 2008 Tag, on the recommendation of loof.
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The fire roasted garlic catsup is the cat's meow in this recipe. Makes you never want to have regular catsup again! I used 2 pounds of ground sirloin (I think that was what was originally used on Rachel's show). I just made regular size burgers as we were having them as a meal instead of an appetizer which I normally make the mini-size ones for. This is an absolutely must try recipe! Thank you for posting!
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Tweaks
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DH gave 5 thumbs up before I had a chance to take a bite! From my small can of chipotle peppers in adobo, I have enough chipotle chiles for 2 more recipes, so I will make more mini burgers and freeze them until the adult children come for a barbecue. I used diced Fire-Roasted Tomatoes instead of crushed, but DH takes to salsa on his burger rather than catsup, so this escaped a psychological barrier. The burgers are spicier than we usually attempt, but the sweet salsa/catsup helps to offset the intensity. DH says this is worth taking a Zantac. For DH, I folded each slice of cheese into 2 triangles to straddle the burger; this worked well. For me, back on WW, one mini burger was all I needed. Thanks for posting this recipe, SCOOBYBOO! Made for Top Favorites of 2008 Tag, on the recommendation of loof.
RECIPE SUBMITTED BY
I'm originally from Minnesota, but I have called Denver home for the past 16 years. I have 4 awesome kids (that's them on my page) and 4 awesome grandkids. I'm the better half of a Denver Firefighter I(just don't tell him I said that) and I've been cooking since I was a little girl, and can spend hours and hours in the kitchen. It's my playroom.
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