This is another repeat meal, one I’ve made several times over the years, sometimes for company. It’s always a big hit. I think it’s the homemade ketchup that really takes it over the top, but the burgers themselves are also amazing. The chipotle makes them a little bit spicy, but they are so moist and tender. They melt in your mouth and have an almost buttery texture. I wish I could wax eloquent on why exactly they turn out this way, but since the burgers are made with lean ground sirloin, not chuck, I really can’t explain it. Sometimes the leaner meat results in a dry burger, but that’s certainly not the case with these little guys! Try them soon, they are delicious!
Source: Rachael Ray “2,4,6,8: Meals for Couples and Crowds”
2 lbs. ground sirloin
1 medium onion, peeled and cut in half
2 tbs Worcestershire sauce
2 chipotles in adobo, chopped fine, plus 2 tbs adobo sauce
2 tbs grill seasoning
1 tbs EVOO
3 garlic cloves, finely chopped
3 tbs brown sugar
1/4 cup red wine vinegar
1 (15 oz) can crushed fire-roasted tomatoes
Salt and black pepper
12 (1/2 inch thick) slices smoked or regular Cheddar
12 small rolls, but not dinner rolls, those are usually too small (I like potato rolls, I find they are the perfect size), toasted if desired
Preheat your grill pan to medium-high and let it get very hot.
Place the meat in a bowl. Grate half the onion into the meat using the large holes on a box grater. Chop and reserve the other half. To the meat, add Worcestershire sauce, chipotles, adobo sauce, and grill seasoning. Add salt if your brand of grill seasoning doesn’t have it. Drizzle a little EVOO over the meat and use your hands to mix everything together until just combined. Score the meat into 4 sections and make 3 mini burgers out of each section (3 inches wide and 1 inch thick). You’ll end up with 12 sliders.
Heat a small pot over medium heat. Add a tbs EVOO and the garlic. Cook 2-3 minutes, then add brown sugar and vinegar. Cook 2 minutes more and stir in the tomatoes. Season with salt and pepper and cook another 5 or so minutes to thicken it a bit.
Grill the sliders for 2-3 minutes per side. When you flip them, add the cheese. Tent with aluminum foil for better melted cheese.
Place the burgers on the bottom buns, and top with the homemade ketchup and some chopped raw onion. Enjoy!