Burgers with Raspberry Chipotle Ketchup

These were my first BEEF burgers in a loooooong time. I realized I needed more B-Vitamins and Iron for my energy levels so I started incorporating red meat again. Last week it was steak and veggies. The week before I made these burgers because 93% ground beef was on sale. AND I found a really interesting recipe for Raspberry Chipotle Ketchup over on Create Mindfully.

No-Bun Burger with Raspberry Chipotle Ketchup

Now, I don’t eat bread, at least not right now (and haven’t really for about 5 months). I actually just think my blood sugar does better without wheat entirely and maybe not for a specific reason, like a gluten sensitivity. I just feel better without it – plain and simple. However, it is kind of sad making burgers then having to eat it on top of a salad but typically I want to put so many toppings on my burgers anyway that eating it on a bun would be a disaster.

Not saying eating it in salad form is that much easier…I’m always trying to scoop up a little bit of everything in each bite like you would get if you were eating it on a bun, like the sandwich it’s supposed to be.

No-Bun Burger with Raspberry Chipotle Ketchup

Nonetheless, these burgers were simple, satisfying and the experiment with the raspberry chipotle ketchup was not a failure. I will say though, I altered their recipe slightly and did NOT add extra adobo sauce and it was still very spicy…even for me. And I like spice. If I decide to make it again it will only be 1 chile in adobo sauce in the recipe. I used molasses instead of agave because I just don’t buy agave and molasses is better than honey. I also think it has a richer flavor that goes well with beef. Then instead of cooking it down on the stove, I just combined it all in a blender instead. I do barbecue sauce and thai peanut sauce like that sometimes and it might make a little difference when the flavors all get cooked together, and definitely makes a difference if the sauce does need to thicken. But in this case it didn’t, and when I make a million things in one weekend, I like to save time (cooking and washing dishes)

No-Bun Burger with Raspberry Chipotle Ketchup

As far as the actual burgers go – they’re really difficult to screw up. I just mix the meat up with some seasonings and maybe 2 tbsp of Worcestershire sauce. For these I used garlic powder, onion powder, sea salt, pepper, and paprika. A lot of typical burger seasonings call for brown sugar too but I leave the added sugar out. Ketchup is sweet enough, honestly.

I served the patties on a bed of spinach and topped each one with some tomato, red, onion, and of course the ketchup. I also had some caramelized onions and mushrooms I had randomly cooked so I was throwing those on it too.

Burgers with Raspberry Chipotle Ketchup

Yield: 16

Serving Size: 1 burger (4 oz)

Burgers with Raspberry Chipotle Ketchup

Ingredients

    Burgers
  • 3lbs lean ground beef
  • 2 tbsp paprika
  • 1 tbsp garlic powder (fresh minced garlic is a great option too! About 2 cloves)
  • 1 tbsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 tbsp Worcestershire sauce
  • Optional Toppings: caramelized onions, red onion, mushrooms, tomato, raspberry chipotle ketchup
  • Raspberry Chipotle Ketchup
  • 6 ounces tomato paste
  • 1-2 cups raspberries (I did about 1.5 cups)
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon allspice
  • 1 chipotle in adobo sauce (gluten free)
  • 3 tablespoons molasses (unsulferred)
  • salt and pepper to taste

Instructions

    Burgers
  • Mix ground beef and all spices in a large bowl with your hands (best way to mix it thoroughly)
  • Portion out into 4 oz patties (I used a scale to measure one and then matched the size. Make sure you make them flat - they will shrink and get thick when cooked)
  • Heat some oil over medium-high heat and place patties in the pan
  • Cook on each side for about 8-10 minutes or until internal temperature reaches 145 degrees for medium rare or 160 for medium.
  • Raspberry Chipotle Ketchup
  • Mix all ingredients in a blender - blend on high speed until raspberries have broken down a mixture is smooth
  • Serve burgers on about 2 cups of spinach and top with ketchup and desired toppings
http://www.morethanpancakes.com/burgers-with-raspberry-chipotle-ketchup/

You might also like...

Jalapeno Cheddarjack Burgers
Jalapeno Cheddarjack Burgers
Cheeseburger Sweet Potato Casserole
Cheeseburger Sweet Potato Casserole
Mediterranean Turkey Burgers
Mediterranean Turkey Burgers


Leave a Reply

Your email address will not be published. Required fields are marked *