- 6
Ingredients
- 2 pounds ground sirloin
- 1 medium onion, peeled and cut in half
- 2 tbsp Worcestershire sauce
- 2 chiptles in adobo, chopped
- 2 tbsp of the adobo sauce
- 2 tbsp grill seasoning
- 1 tbsp EVOO
- 3 garlic cloves, finely chopped
- 3 tbsp brown sugar
- 1/4 cup vinegar
- 1 15-ounce can crushed fire-roasted tomatoes
- Salt and black pepper
- 12 1/2 -inch-thick slices smoked cheddar or sharp cheddar
- 12 small round rolls, split (preferably mini)
Preparation
Step 1
Preheat a grill pan until very hot.
Place the meat in a bowl. Grate half of the onion into the meat using the small holes on a box grater. Chop and reserve the other half of the onion. Add the Worcestershire, chipotles and adobo sauce, and grill seasoning to the meat mixture. Drizzle a little EVOO over the bowl and combine everything. Score the meat into 4 sections. Make 3 mini burgers, each 3 inches wide and 1 inch thick, from each of the 4 sections, for 12 in all.
Heat a small sauce pot over medium heat. Add the tbsp of EVOO and the garlic. Cook the garlic for 2 to 3 minutes, then add the brown sugar and vinegar. Cook for 2 minutes more and stir in the tomatoes. Season the sauce with salt and pepper and cook it for 5 to 6 minutes more, to thicken a bit.
Grill the mini burgers for 2 to 3 minutes on each side and top them with cheese, if you like, after you turn them.
Place the burgers on buns and top them with raw chopped onions and some warm fire-roasted ketchup.