heather_in_sf
Well-known member
Chioptle Ketchup
It was really good, although I doctored up the burger part a bit with some worchestershire and grated onion, and added chipotle salt to the burger and no salt on the surface. The onions I did in an oven (see below) and would make these all the time for sandwiches. Imagine them with a sliced sirloin steaks.
Cheddar Burgers with Balsamic Onions and Chipotle Ketchup
Bon Appétit | July 2008
by Tony Rosenfeld
Yield: Makes 6
ingredients
Onions:
1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Chipotle ketchup:
1 cup ketchup
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
Burgers:
2 1/4 pounds ground beef (15% to 20% fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves
preparation
For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
(H's notes: since I'm bbg free I preheated the oven to 425, put the onion slices on a shallow pan, S&P, oil and balsamic vinegar. I roasted until soft, about 20 minutes. Then I added more vinegar.)
For chipotle ketchup:
Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
Epicurious.com
http://www.epicurious.com/recipes/food/views/Cheddar-Burgers-with-Balsamic-Onions-and-Chipotle-Ketchup-242711
It was really good, although I doctored up the burger part a bit with some worchestershire and grated onion, and added chipotle salt to the burger and no salt on the surface. The onions I did in an oven (see below) and would make these all the time for sandwiches. Imagine them with a sliced sirloin steaks.
Cheddar Burgers with Balsamic Onions and Chipotle Ketchup
Bon Appétit | July 2008
by Tony Rosenfeld
Yield: Makes 6
ingredients
Onions:
1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Chipotle ketchup:
1 cup ketchup
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
Burgers:
2 1/4 pounds ground beef (15% to 20% fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves
preparation
For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
(H's notes: since I'm bbg free I preheated the oven to 425, put the onion slices on a shallow pan, S&P, oil and balsamic vinegar. I roasted until soft, about 20 minutes. Then I added more vinegar.)
For chipotle ketchup:
Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
Epicurious.com
http://www.epicurious.com/recipes/food/views/Cheddar-Burgers-with-Balsamic-Onions-and-Chipotle-Ketchup-242711
