Texas mini beef burgers with chipotle and warm garlic ketchup

Ingredients:

• 900 g of ground beef sirloin steak
• 1 medium onion, peeled and halved
• 2 tablespoons Worcestershire sauce
• 2 chipotle peppers in adobo sauce and 2 tablespoons adobo sauce
• 2 tbsp grill seasoning
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, finely chopped
• 3 tbsp. l. brown sugar
• 1/4 cup vinegar
• 1 can (425g) canned fire-roasted tomatoes (pureed), about 2 tbsp.
• 12 1/2-inch-thick slices smoked or sharp cheddar (optional)
• 12 small buns, cut in half horizontally

Preparation:

1. Heat a grill pan until very hot.
2. Place the ground meat in a bowl. Cut the onion in half. Finely grate half of the onion into the ground meat. Chop and set aside the other half of the onion. Add Worcestershire sauce, chipotle sauce, adobo sauce, and grill seasoning to the ground meat. Drizzle with a little olive oil and toss to combine. Divide the ground meat into 4 portions. Form each portion into 3 patties, 7 cm in diameter and 2.5 cm thick.
3. Heat a small saucepan over medium heat. Add olive oil and garlic. Cook the garlic for 2-3 minutes, then add the sugar and vinegar, cook for another 2 minutes, and then add the tomatoes. Season the sauce with salt and pepper and simmer for another 5-6 minutes.
4. Grill the patties for 2-3 minutes on each side. Top with a slice of cheese, if desired.
5. Place the patties on the buns, sprinkle with finely chopped raw onion, top with warm ketchup and serve.
   
   

   Note

   
   You can use mini Kaiser rolls or any other buns to your taste.