I made these burgers tonight. The sauce is so good I could have eaten it with a spoon. Oh wait, I did. The chipotle peppers give it a smoky kick and the molasses and brown sugar sweeten it up. It couldn’t be easier either. You toss all the ingredients for the sauce in a blender or food processor until it is smooth and it’s done. I did take one liberty by adding a bit more ketchup after tasting it. It was super spicy and I knew Michael would not like it so I toned it down. He loved it, saying the burger is worthy of Diners, Drive Ins, and Dives.
If you haven’t used chipotle peppers they look like this. They are just smoked jalapeno peppers canned in adobo sauce. Yummy.
I was drawn to this recipe by the grass fed beef. Several months ago, disappointed by the lack of quality in the ground beef in the market, I went looking for something else. I found Organic Prairie 100% Grass Fed Beef. I have used nothing else since. It is 85/15% and is perfect for burgers and everything else I make with ground beef. My local market carries it in small quantities and I buy all they have whenever they get it in. The fllavor and texture of this ground beef is so good.
I made one other change in the recipe. It calls for cooking the patties on the grill with just salt and pepper then adding the sauce as a condiment at the table. That just wouldn’t do, so I had Michael add the sauce while grilling the patties. It was delicious and even better with a spoonful on top. The grilled onions are perfect, the Swiss cheese the perfect companion. I can’t wait for my grandson to visit so I can make these burgers for him.
Here is the recipe from Sunset. Enjoy.
Grass-fed Burgers with Chipotle Barbecue Sauce
|You’ll have plenty of the spicy, tangy sauce left over. Have it with grilled chicken or ribs.|
Other Time: 35 minutes minutes
Yield: Serves 4
1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tbsp. sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice concentrate
1 teaspoon minced garlic
1 1/4 pounds grass-fed ground beef
2 teaspoons each kosher salt and freshly ground black pepper, divided
1 red onion, sliced 1/4 to 1/2 in. thick crosswise
1 tablespoon vegetable oil, divided
4 slices Swiss cheese
4 sesame hamburger buns
4 slices ripe tomato
4 leaves butter or romaine lettuce
1. Make sauce: Purée all sauce ingredients in a food processor until very smooth.
2. Make burgers: In a bowl, combine beef and 1 1/2 tsp. each salt and pepper (if using preformed burgers, sprinkle with salt and pepper). Form into 4 patties about 3/4 in. thick, making a slight depression in each to help keep burgers flat as they cook. Put on a plate, cover, and chill until ready to grill.
3. Preheat a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
4. Sprinkle onions with remaining salt and pepper and 1 tsp. oil. Grill, covered, until softened, turning once, 8 minutes total.
5. Meanwhile, rub burgers with 2 tsp. oil and grill, covered, turning once, about 6 minutes total for medium-rare. In the last few moments of cooking, lay a slice of cheese on each burger. Lay bun halves, cut side down, on grill to toast slightly.
6. Transfer buns to a platter and fill with burgers and onions. Spoon about 1 1/2 tbsp. barbecue sauce on top and add a slice of tomato and a lettuce leaf.
Make ahead: Sauce: 1 week chilled.
Sunset, SEPTEMBER 2008