Angus Beef Burgers with Chipotle Ketchup, Spicy Onions and Marinated Tomato Salad
By Geoffrey Zakarian
Angus Beef Burgers with Chipotle Ketchup, Spicy Onions and Marinated Tomato Salad
By Geoffrey Zakarian
Yield/Serves:
Makes 4 servings
- 2 Large heirloom tomatoes, large dice
- ½ English cucumber, seeded and large dice
- ½ cup cilantro, torn
- 2 tablespoons Champagne vinegar
- 3 tablespoons extra virgin olive oil
- 2 canned chipotle chilies in adobo sauce, chilies only
- ½ cup ketchup
- ½ mango, peeled and small dice
- 2 medium yellow onion, halved and sliced
- 1 garlic clove, sliced thinly
- 1 jalapeño, sliced thinly
- 1 avocado, peeled, seeded and large dice
- 4 burger buns, potato buns or brioche buns preferred
- 4 tablespoons butter, unsalted at room temperature
- 24 ounces ground Angus Beef
- Salt, to taste
- Fresh ground black pepper, to taste
- For Garnish:
- 1 head Bibb lettuce
- ½ small red onion, halved and sliced thinly
Prep Ahead: Place tomatoes, cucumber and torn cilantro in a Large Pro For Home Container, with tray. In a blender, combine the chipotle chilies, 1 tablespoon of extra virgin olive oil, ketchup and mango. Blend until smooth. Reserve until needed. Place yellow onion, garlic and jalapeño in a Medium Pro For Home Container, with tray. Discard the outer layers of Bibb lettuce and remove the light green and crispy leaves from the heart and place them in an XL Pro For Home Container basket. Rinse the leaves thoroughly with cold water and drain. Place basket with leaves in XL Pro For Home Container to drain and store in fridge.
Preheat grill to medium heat.
30 minutes before the meal, in the Large Pro For Home Container with the tomatoes and cucumbers, add the avocado, then dress the salad with the vinaigrette. Season all with salt and pepper. Let it sit at room temperature to marinate.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the onion and jalapeño mixture. Cook and stir until onions are tender. Season with salt and pepper.
Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Place patties on the tray for the large container with the lid underneath, season the burgers with salt and pepper.
Place the burgers on the preheated grill for 3 to 4 minutes or until caramelized and flip. Continue to cook until the desired doneness is achieved. Off grill, let the burgers rest.
Meanwhile, Spread 1 tablespoon of butter onto each bun, season with salt and pepper, then toast on the grill.
To assemble, spread the ketchup on both slices of the bun. Stack the burgers on the bottom slices, then top with the red onions and Bibb lettuce. Serve with the tomato salad on the side.
Preheat grill to medium heat.
30 minutes before the meal, in the Large Pro For Home Container with the tomatoes and cucumbers, add the avocado, then dress the salad with the vinaigrette. Season all with salt and pepper. Let it sit at room temperature to marinate.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the onion and jalapeño mixture. Cook and stir until onions are tender. Season with salt and pepper.
Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Place patties on the tray for the large container with the lid underneath, season the burgers with salt and pepper.
Place the burgers on the preheated grill for 3 to 4 minutes or until caramelized and flip. Continue to cook until the desired doneness is achieved. Off grill, let the burgers rest.
Meanwhile, Spread 1 tablespoon of butter onto each bun, season with salt and pepper, then toast on the grill.
To assemble, spread the ketchup on both slices of the bun. Stack the burgers on the bottom slices, then top with the red onions and Bibb lettuce. Serve with the tomato salad on the side.