Killer Burgers

Killer Burgers with Roasted Tomatoes, Caramelized Balsamic Onions & Smoky Chipotle Ketchup

I have been stalking these amazing burgers from Chef David Lawrence for nearly a year now. They have been resting in my favorites "to make" folder, being looked over and over and over. For some reason I had been letting the fact that we don't have an actual outdoor GRILL stop me. I finally bucked up, pulled out the indoor grill and set to work on these last night. 

(The photo above is actually my burger, which has a veggie-burger patty on it. Bill hates avocado and I wanted a pic with ALL the fixins on it.)

These were AMAZING!! The chipotle ketchup is out of this world. I bought a can of the peppers already in adobo sauce to make the ketchup. Mine came out super spicy (just how we like it,) because I tossed the can, seeds and all, with the ketchup and seasonings into the food processor.

Bill said the flavor of the beef was excellent. He and Jack both scarfed theirs down in record time.

Do yourself a favor and make these this weekend! Or on a Wednesday like I did =)

Serves 6
For The Burgers
2 1/4 pounds ground brisket (I used regular ole' beef)
2 egg yolks
2 tablespoons steak sauce (recommended: A1 Brand)
1 1/2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
3 tablespoons cold, unsalted butter

For The Onions
1 pound red onions, cut crosswise into 1/4-inch rings
2 to 3 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste
2 tablespoons aged balsamic vinegar

For The Ketchup
1 cup ketchup
1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
1 to 2 tablespoons adobo sauce from can, or to taste
2 teaspoons aged balsamic vinegar
Kosher salt & freshly cracked black pepper, to taste

For The Tomatoes
6 Roma tomatoes
Olive oil for drizzling
Kosher salt & freshly cracked black pepper, to taste

All The Fixin's
6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
6 thick slices sharp cheddar cheese
2 cups baby arugula leaves
1 ripe avocado, peeled and sliced

1. Preheat the oven to 400 degrees.
2. To caramelize the onions, heat oil over low heat in a large skillet. Add the onions and cook, stirring frequently, for 20 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 20 minutes to develop the sugars and caramelize the onions. Trust me, your patience will be rewarded. They key to success is low and slow. Season with salt and pepper and add the balsamic vinegar during the last couple of minutes to deglaze the pan. Can be made 3 days ahead. Cover; chill.

3. To Make Tomatoes: Slice the tomatoes in half lengthwise and remove the seeds. Spread tomato halves on a sheet pan and drizzle with olive oil. Season generously with salt and pepper and toss together to ensure everything is coated evenly. Roast for 45 minutes, cut side up, without turning, until the tomatoes are concentrated and caramelized. Can be made 3 days ahead. Cover; chill.

4. To make the ketchup, Stir together the ketchup, chipotle peppers and adobo sauce in a small bowl. Whisk in the vinegar and season with salt and pepper. Can be made 3 days ahead. Cover; chill.

5. To make the burgers, whisk together the egg yolks, steak sauce and salt and pepper in a large bowl. Add the ground brisket and put a touch of olive oil on clean hands to keep meat from sticking and to prevent over mixing. Carefully work the meat with your fingertips until just combined. It’s important not to overwork the meat, doing so results in a tough burger. To form patties, shape a loose ball in your hand and press half a tablespoon of the cold butter into the center of the meat. Lightly form each hamburger with the balls of your hands making sure the butter is entirely encased, but don’t pack the meat. The more you pack, the denser the burger will be and it will leave more potential for shrinkage. The burgers should be half an inch thick. Season both sides of the burgers with salt and pepper.

Heat an outdoor grill or indoor grill pan to medium-high. Grill the burgers for 5 to 7 minutes on each side to desired doneness. Remove to a plate, add cheese and cover with aluminum foil. Allow the burgers to rest for 5 minutes and serve immediately on buns with desired fixin’s.


  1. *drool drool drool* I see burgers in my future this weekend.

  2. Um. HElllo! I saw that picture and about died. That looks amazing!! Going on my menu for next week!!! Thanks Becky. YUMMMMMMMM

  3. *drool*!!! Those look so good - but I don't know if I could get my hubs in on that action. I see some arm twisting in my near future.

  4. Oh...I gotta have one of these. Way to go Betty!

  5. Ok, my mouth is watering now! This looks A-MAZ-ING! I'm going to have to try this... like, tomorrow! My mom is a picky eater so she might not like it but I know my dad and I will!

  6. I have to tell you that when I saw this post, I was so excited I made them the next day. I would do everything the same except the onions. They seemed to be too vinegar-y. Sure that's a word. Too much vinegar. Otherwise, yum!

  7. These look amazing! I can't wait to make them!!

  8. I'm bad about going back to compliment recipes after I've tried them but this one I loved so much I just had to let you know! I've been recommending these to everyone I meet because they were so unique and just darn good. My family's coming to visit this weekend and I'm thinking of impressing them by whipping these up for them.


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