Yield: 6 servings, 2 burgers each
* 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 palm fulls,
(recommended: Montreal Steak Seasoning by McCormick)
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 3 cloves garlic, finely chopped
* 3 tablespoons brown sugar
* 1/4 cup vinegar
* 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
* Salt and pepper
* 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp
Cheddar, (recommended: Cabot), optional
* 12 small round rolls, split
* (Many markets sell mini Keiser rolls or use dinner rolls in any
flavor you like)
Preheat 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 extra-virgin olive oil
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
Heat a small sauce pot over medium heat. Add extra-virgin olive oil
and garlic. Cook garlic 2 to 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 to 6 minutes more.
Grill meat 2 to 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.