Chipotle Burgers with Balsamic Onions and Chiptole Ketchup
From shandy 15 years ago
- 10 minutes to make
- Serves 4
The whole recipe is fast and the flavors are delicious! Do not be afraid to make the burgers large and thick. Also: Leave the lid Shut and do NOT peek!, until the time is up for grilling on the first side. NO squishy, squishy with the spatula. Read more You want the hamburger juices to stay in the meat. Flip, and grill for another 3 to 5 minutes and you will have the ultimate hamburger flavor. The Balsamic onions are so good! Thick with great grill markings, a little balsamic vinegar, and seasonings. The sharp cheddar cheese is perfect and does not overpower the flavor but the chiptole ketchup has to be slathered on the bun or you will lose the flavor addition. See less
Ingredients
- ONIONS: shopping list
- 1 pound red onions, or use Vidalia sweet onions like I did, cut crosswise into 1/3 to 1/2 inch thick rounds (thicker slices do not fall between the grill rack as easily) shopping list
- olive oil shopping list
- 3/4 t. coarse kosher salt shopping list
- 1/2 t. coarsely ground black pepper shopping list
- 2 T. Balasamic vinegar shopping list
- CHIPOTLE KETCHUP: shopping list
- 1 c. ketchup shopping list
- 1 1/2 t. chopped chiptole chiles from canned chiptoles in adobo plus 2 Tablespoons adobo sauce from can shopping list
- 2 t. (or more) balsamic vinegar shopping list
- BURGERS: shopping list
- 2 1/4 pounds ground beef (15% to 20% fat) shopping list
- Coarse kosher salt shopping list
- 6 Thick slices sharp cheddar cheese shopping list
- 6 large English muffins or hamburger buns, split, cut sides grilled shopping list
- 6 tomato slices (optional) shopping list
- 2 c. fresh spinach leaves, I used my home grown lettuce leaves shopping list
How to make it
- 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.
- 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.
Chiptole Chiles in Adobo Sauce
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Sliced Onions
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Making Chiptole Ketchup
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Burgers Ready For the Grill
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Lettuce and Tomatoes
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Sharp Cheddar Cheese
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The Rating
Reviewed by 5 people-
Look great to me. It's so nice to see a recipe from you! Thank you..Michelle
michellem
in Idaho loved it
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The pictures look fantastic!
bluewaterandsand
in GAFFNEY loved it
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My mouth is watering. This is my kind of burger!! Great recipe.... Jim
jimrug1
in Peoria loved it
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