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Beef Burgers w/ Sweet-n-Smoky Ketchup
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Brief Description
Beef Burgers w/ Sweet-n-Smoky Ketchup
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Main Ingredient
Beef
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Category: Beef
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make ahead- The ketchup can be refrigerated for up to 1 week
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Posted By: matthewj13
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Posted On: May 13, 2013
Number of Servings:
Ingredients:
- 4 1/8 whole - Dried Pasilla or Ancho Chiles stemmed and seeded
- 2 whole - Plum Tomatoes halved
- 4 whole - Garlic Cloves unpeeled
- 1 whole - Jalepeno halved and seeded
- 1/2 whole - Small Onion
- 1 tablespoons - EVOO plus more for brushing
- - Kosher Salt and Fresh Pepper to taste
- 1/4 cups - Apple Cider Vinegar
- 3 tablespoons - Unsulfured Molasses
- 1 whole - Medium Eggplant cut crosswise 1/4" thick
- 1 whole - Large Beefsteak Tomato sliced crosswice 1/2" thick
- 1 1/2 pounds - Ground Beef Chuck
- 4 whole - Brioche Hamburger Buns split and toasted
- - Butter Lettuce for serving
Directions:
Preheat the oven to 350F. In a medium skillet, toast the chiles over moderately high heat, pressing with a spatula and turning once, until fragrant, about 1 minute. Transfer the chiles to a heatproof bowl and cover with very hot water. Let stand for 30 minutes, until the chiles are completely rehydrated.
Meanwhile, on a large rimmed baking sheet, toss the plum tomatoes, garlic, jalapeno and onion with the 1 tablespoon of olive oil and season with salt and pepper. Bake for about 20 minutes, until the vegetables are just soft; lset cool slightly. Peel the garlic.
Drain the pasilla chiles and transfer to a blender. Add the plum tomatoes, garlic, jalapeno, onion, vinegar and molasses and puree. Season the ketchup with salt and pepper and transfer to a bowl. Refridgerate until chilled.
Light a grill or preheat a grill pan. Brush the eggplant and beefsteak tomato slices with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred. Transfer to a plate.
Form the ground beef into 4 burgers, 1/2" thick; brush with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the burgers are lightly charred and medium-rare, 7 minutes.
Spread the ketchup on the buns. Top with the lettuce, burgers, grilled eggplant and tomato and serve, passing any additional ketchup at the table.
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