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

Ingredients

• 2  chipotles in adobo and tablespoons of adobo sauce 
• 3 tablespoons brown sugar 
• 15 ounce canned tomatoes fire roasted crushed canned
• 3 cloves garlic finely chopped
• 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 2 pounds ground sirloin 
• 1 tablespoon olive oil extra-virgin for drizzling
• 1 medium onion peeled cut in 1/2
• 6 servings salt and pepper 
• 12 slices sharp cheddar smoked (recommended: Cabot)
• 12 small round rolls split
• 0.3 cup vinegar 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• pot
• grill
• grill pan
• box grater

Directions

1. Watch how to make this recipe.
2. Preheat grill pan to high.
3. Place the meat in a bowl.
4. 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.
5. Add Worcestershire, chipotles and sauce and grill seasoning to burgers.
6. 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 of meat.
7. Heat a small sauce pot over medium heat.
8. 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.
9. Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
10. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.