Mini Burgers With Red Hot Smokey Ketchup Food

MINI BURGERS

Steps:

• Preheat oven to 350 degrees F.(180 degrees C)
• In a medium bowl, mix beef, ketchup, brown sugar, pepper salt, garlic, green onion and onion powder together. Work together with your hands, insuring that all ingredients are incorporated.
• Form meat into balls, a bit smaller than a golf ball.
• Flatten with your hands to create a burger shape.
• Preheat your grill pan or barbecue to a high heat. Grill burgers until seared and grill marks appear, about 1 minute per side and transfer to a baking sheet.
• Finish cooking through in the oven about 5-10 minutes, or until cooked through and no longer pink in the middle.
• In a small bowl mix together ketchup and chipotle chilies.. Reserve until ready to serve.
• Place each burger on a mini hamburger bun. Top with ketchup.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• 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.

MINI MONSTER BURGERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
• Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make 'teeth', then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
• Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

CHEESY MINI-BURGERS

Steps:

• Heat oven to 400°F.
• Mix meat, 2/3 cup cheese, 1/4 cup ketchup and garlic powder; shape into 12 balls. Place, 4-inches apart, on foil-covered baking sheet sprayed with cooking spray; flatten each into 1/2-inch-thick patty.
• Bake 15 min. or until done (160ºF); drain.
• Spread patties with remaining ketchup. Top with remaining cheese; bake 5 min. or until melted. Serve over rice.

SMOKY RED HOT KETCHUP!

Steps:

• Place all ingredients in a blender and blend till smooth.
• Serve as you wish.

MINI BURGERS WITH RED-HOT SMOKEY KETCHUP

Steps:

• In bowl combine ketchup, chipotle, lime juice, cumin; chill. Heat oven to 350 degrees. Season beef with salt and pepper. Form beef into 40 2 inch burgers. Place on baking sheet; bake 8-9 minutes or until done. Top with ketchup mixture and serve on dinner rolls with cornichons on the side.