Beef Burgers with Sweet-n-Smoky Ketchup
Serving Size: 4
To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla chiles.
- 4 dried pasilla or ancho chile, stemmed and seeded
- 4 brioche hamburger bun, split and toasted
- 1.5 Pound ground beef chuck
- 1 large beefsteak tomato, sliced crosswise 1/2 inch thick
- 1 medium eggplant, cut crosswise 1/4 inch thick
- 3 Tbsp unsulfured molasses
- 0.25 cup apple cider vinegar
- kosher salt and freshly ground pepper
- 1 Tbsp extra virgin olive oil, plus more for brushing
- 0.5 small onion
- 1 jalapeño pepper, halved and seeded
- 4 unpeeled garlic clove
- 2 plum tomato, halved
- butter lettuce, for serving
- Preheat the oven to 350°. In a medium skillet, toast the chiles over moderately high heat, pressing with a spatula and turning once, until fragrant, about 1 minute. Transfer the chiles to a heatproof bowl and cover with very hot water. Let stand for 30 minutes, until the chiles are completely rehydrated.
- Meanwhile, on a large rimmed baking sheet, toss the plum tomatoes, garlic, jalapeño and onion with the 1 tablespoon of olive oil and season with salt and pepper. Bake for about 20 minutes, until the vegetables are just soft; let cool slightly. Peel the garlic.
- Drain the pasilla chiles and transfer to a blender. Add the plum tomatoes, garlic, jalapeño, onion, vinegar and molasses and puree. Season the ketchup with salt and pepper and transfer to a bowl. Refrigerate until chilled.
- Light a grill or preheat a grill pan. Brush the eggplant and beefsteak tomato slices with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred. Transfer to a plate.
- Form the ground beef into 4 burgers, 1/2 inch thick; brush with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the burgers are lightly charred and medium-rare, 7 minutes.
- Spread the ketchup on the buns. Top with the lettuce, burgers, grilled eggplant and tomato and serve, passing any additional ketchup at the table.
Make ahead: The ketchup can be refrigerated for up to 1 week.
Recipe Credit: Tim Byres
Image Credit: Marcus Nilsson