Best 3 Texas Hold Ums Mini Chipotle Beef Burgers With Warm Fire Roasted Garlic Ketchup Recipes

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

Provided by rachael-ray

Number Of Ingredients 1

2 pounds ground sirloin1 medium onion, peeled and cut in 1/22 tablespoons Worcestershire sauce, (eyeball it)2 chipotles in adobo and 2 tablespoons of adobo sauce2 tablespoons grill seasoning, (a couple of palmfuls), (such as Montreal Steak Seasoning by McCormick brand)1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling3 cloves garlic, finely chopped3 tablespoons brown sugar1/4 cup vinegar1 can crushed fire roasted tomatoes (15 ounces), about 2 cupsSalt and pepper12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (such Cabot brand), (optional)12 small round rolls, split(Many markets sell mini Keiser rolls or use dinner rolls in any flavor you like)

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.

Sunny's Garlic Ranch Burger image

Provided by Sunny Anderson

Categories main-dish

Yield 6 burgers

Number Of Ingredients 12

2 1/2 pounds ground chuck
2 teaspoons Worcestershire sauce
3 scallions (green onions), chopped
3 cloves garlic, grated or very finely chopped
21/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil
6 slices Swiss cheese
6 multi-grain hamburger buns
1 head iceberg lettuce
2 to 3 tomatoes, sliced
Hidden Valley® for Everything Topping and Dip

Steps:

1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.

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

Provided by Rachael Ray : Food Network

Categories main-dish

Time 16m

Yield 6 servings, 2 burgers each

Number Of Ingredients 13

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

Steps:

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.