Wine Varietal: Merlot
3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes cored and quartered
1 tablespoon chopped garlic
3 tablespoons Worcestershire sauce
1 tablespoon & 1 teaspoon apple cider vinegar
2 tablespoons brown sugar
2 teaspoons hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 teaspoon mustard seed
2 lb ground chuck
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 teaspoons Adobo spice
Potato n Onion Topping:
3 cups shredded potatoes (from refrigerator section in grocery store)
1 cup red onion, finely julienned (I like to use my mandolin with the fine julienne blade but you can also use the coarse surface side of a box grater)
2 tablespoon Adobo spice
1/2 teaspoon ground black pepper
6 slices smoked Gouda
2 cups baby salad green mix
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good quality Kaiser rolls, split
Preheat grill to medium-high.
Ketchup: Place a medium fire proof saute pan over medium-high heat, add oil and onions. Cook until brown and caramelized, approx 4 minutes, do not burn. Reduce heat to medium and add the tomatoes and garlic and cook for 2-4 minutes, just to soften the vegetables. To the tomatoes add the Worcestershire, vinegar, brown sugar, hot sauce, salt, pepper, celery salt and mustard seed. Simmer low for 25 minutes or until liquid starts to thicken. As the tomato skins separate from the tomatoes remove from the pan with a fork.
While the ketchup is simmering begin making the patties.
Patties: Thoroughly mix the ground chuck with garlic, Adobo spice, salt and pepper. Form into 6 equal patties sized to fit the rolls. Loosely cover and refrigerate while potato topping is begun.
Topping: Over medium heat, in a fire proof saucepan, heat olive oil add potatoes, onions, pepper and Adobo spice. With a large serving fork, separate the potatoes and onions while they cook so you do not end up with a large lump. Cook until potatoes and onions start to get crispy but not burnt. Adjust the heat as necessary. Watch potato and onion topping and remove from grill when done, approx 10-15 minutes. Set aside.
By this time the ketchup should be ready to remove from the grill. After simmering, remove from heat and pour into a bowl to let cool for 5 minutes. Then pulse in a food processor, or use an immersion blender, to a thick, semi-smooth consistency. Set aside until burgers are ready.
While onions and potatoes are cooking start grilling patties.
Set pre-heated grill to medium and lightly oil the grill grates. Place the burgers on the hot grates. Grill for 4-5 minutes per side, depending on your grill, turning once. Top each patty with smoked Gouda cheese during the last 30 seconds of grilling.
Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
Place salad greens on bottom bun, place pattie on greens generously top with potato and onion topping. Coat top bun with ketchup before putting on the burger.
*At home you can make the ketchup up to 3 days ahead and it will still be fresh.