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 of meat.
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.
Originally Submitted
11/30/2010
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