Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. The sauce is what I would call kicked-up ketchup. It compliments the smoky jalapeno kick you get from the chipotle in the burgers just perfectly.
For a little smokier and a bit spicier topping, add a chipotle or two and some of the adobo sauce into the tomatoes as they cook. You can double the tomato sauce recipe and keep it in the fridge. It’s great for topping not only Texas chipotle burgers, but also hot dogs!
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
I used some of my homemade chipotles in adobo. They’re actually quite easy to make and are soooo deliciously smoky!
This recipe is based on a recipe from Rachael Ray.
Texas Chipotle Burgers
- 2 pounds ground beef
- 1 medium sweet onion peeled, halved
- 2 tablespoons Worcestershire sauce
- 2 chipotles in adobo plus 2 tablespoons of adobo sauce
- 2 tablespoons Montreal steak seasoning
- 4 burger buns
- 4 slices extra sharp Cheddar cheese
- Place the meat in a large bowl.
- Grate half of the onion into the meat. Chop the remaining half and reserve for topping the burgers.
- Add the Worcestershire sauce, chipotles and adobo, and steak seasoning.
- Add a splash of oil. Mix well then divide into 4 patties.
- Fire up your grill.
- Cook the burgers and toast the buns, as desired.
- Serve the burgers topped with cheese, the tomato sauce, and chopped onion.
For the fire-roasted tomato sauce
- Heat a tablespoon of oil in a medium sauce pan.
- Add the garlic and cook 2-3 minutes.
- Add the sugar and vinegar. Cook for 2 minutes.
- Stir in the tomatoes.
- Season with salt and pepper and let simmer 5-6 minutes.
Nutritional values are approximate.