RECIPES: Recipe Details

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NEO-MOLE BURGER WITH GRINGO KETCHUP

We held our own build-a-better burger cook-off in our backyard-- by invitation only -- and I won hands down with this burger. I think the secret to its success was its complexity. No one could really tell what was in it. They only knew that they loved it and wanted another bite.

Ingredients 

Patties

2 pounds freshly ground chuck (80/20)
1/3 cup sweet red onion, chopped
2 teaspoons paprika
2 teaspoons Kosher salt
2 tablespoons sesame seeds, toasted
1 teaspoon black pepper
½ cup picante salsa (medium, or mild if preferred)
½ cup Semi-Sweet Chocolate Chips

Gringo Ketchup

1 cup HEINZ Tomato Ketchup
1/3 cup A.1. STEAK SAUCE
2 tablespoons chili powder
1 tablespoon white onion, minced
1 teaspoon celery salt
2 tablespoons fresh parsley, minced
1 tablespoon cream style Horseradish

Crunchy Mexican Salad

1 cup celery, chopped
1/3 cup plain goat cheese, softened and crumbled
1 tablespoon picante salsa (medium, or mild if preferred)

2-3 tablespoons vegetable oil, for brushing on the grill rack

4 tablespoons unsalted butter, melted
12 slices light rye bread

Instructions 

1. Preheat gas grill to medium-high.

2. To make patties, combine chuck, red onion, paprika, sea salt, toasted sesame seeds, black pepper, picante salsa, and chocolate chips in a large bowl, handling as little as possible. Shape into 6 patties to fit the rye bread. Cover and refrigerate.

3. To make gringo ketchup, combine ketchup, steak sauce, chili powder, white onion, celery salt, parsley, and creamy horseradish in a medium bowl. Cover and refrigerate.

4. To make crunchy Mexican salad, combine celery, goat cheese, and picante salsa in a small bowl. Cover and refrigerate.

5. Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until done to preference, 4-5 minutes on each side for medium. Spread melted butter on one side of light rye bread and place buttered-side down on the outer edges of grill rack to toast lightly during the last minutes of grilling.

6. To assemble burgers, place patty on the buttered-side of toasted rye bread, spread equal amounts of gringo ketchup on burger and top with equal amounts of crunchy salad. Add top slice of toasted rye bread, with buttered-side facing out, and serve immediately.

MAKES SIX SERVINGS.