NEO-MOLE BURGERS WITH GRINGO KETCHUP
Ingredients:
Ingredients
Patties
2 pounds freshly ground chuck
1/3 cup red onion, chopped
2 teaspoons paprika
2 teaspoons sea salt
2 tablespoons sesame seeds
1 teaspoon black pepper
½ cup Pace Picante Salsa (medium, or mild if preferred)
½ cup Semi-Sweet Chocolate Chips
Gringo Ketchup
1 cups HEINZ Tomato Ketchup
1/3 cup A.1. STEAK SAUCE or Jack Daniel’s Steak Sauce
2 tablespoons mild chili powder
1 tablespoon white onion, minced
1 teaspoon celery salt
2 tablespoons fresh parsley, minced
1 tablespoon cream style Horseradish
Crunchy Salad
1 cup celery, chopped
1/3 cup plain goat cheese, softened
1 teaspoon Pace Picante Salsa (medium, or mild if preferred)
2-3 tablespoons vegetable oil, for brushing on the grill rack
2 tablespoons unsalted butter, melted
12 slices light rye bread
Instructions:
Directions
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the patties, combine the chuck, red onion, paprika, sea salt, 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. Loosely cover with plastic wrap and set aside.
3. To make the gringo ketchup, combine the Heinz ketchup, steak sauce, chili powder, white onion, celery salt, parsley, and creamy horseradish in a medium bowl. Cover with plastic wrap and set aside.
4. To make the crunchy salad, combine the celery, goat cheese, and picante salsa in a small bowl. Cover with plastic wrap and set aside.
5. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5-7 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 1 minute of grilling.
6. To assemble the burgers, place cooked patties on the buttered-side of toasted rye bread, spread a generous amount of gringo ketchup on burger and top with 1/6th of crunchy salad. Add the top slice of toasted rye bread, with buttered-side facing out, and serve.