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


  • 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 palmfuls), (such as Montreal Steak Seasoning by McCormick brand)

  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling

  • 3 cloves garlic, finely chopped

  • 3 tablespoons brown sugar

  • 1/4 cup vinegar

  • 1 can crushed fire roasted tomatoes (15 ounces), about 2 cups

  • Salt and pepper

  • 12 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)


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.