Making foods in miniature can tempt even the pickiest of eaters. In this recipe, homemade dipping sauces replace store-bought ketchup while adding a boost of nutrients. The special sauce is a great place to hide veggies—try adding grated bell pepper, minced celery or zucchini instead of the carrot and pickles.
Regan Burns Cafiso
|2 tablespoons extra-virgin olive oil, for the red pepper ketchup||1/4 cup chopped pickles, for the special sauce|
|1/2 a medium sweet onion, chopped, for the red pepper ketchup||1 tablespoon ketchup, for the special sauce|
|3 tablespoons tomato paste, for the red pepper ketchup||1 tablespoon grainy mustard, for the special sauce|
|1 16-ounce jar roasted red bell peppers, drained, rinsed, and coarsely chopped, for the red pepper ketchup||1 teaspoon cider vinegar, for the special sauce|
|2 tablespoons balsamic vinegar, for the red pepper ketchup||1 teaspoon granulated sugar, for the special sauce|
|2 teaspoons granulated sugar, for the red pepper ketchup||1/2 teaspoon celery seed, for the special sauce|
|1 teaspoon dry mustard, for the red pepper ketchup||Coarse salt and ground pepper, for the special sauce|
|1/4 teaspoon coarse kosher salt, for the red pepper ketchup||1 pound ground chuck (85 percent lean), for the burgers|
|Dash of hot sauce (optional), for the red pepper ketchup||Coarse salt and ground pepper, for the burgers|
|1/2 cup mayonnaise, for the special sauce||12 mini buns (also called "party rolls" or "dinner rolls"), split, for the burgers|
|1/2 cup fat-free Greek-style yogurt, for the special sauce||Burger toppings, such as sliced cheese, lettuce, sliced tomato and pickles|
|1/4 cup grated carrot, for the special sauce|
To make the red pepper ketchup: Heat the oil in a medium saucepan over medium-high. Add onion and a pinch of salt and cook, stirring occasionally, until onion is soft and just beginning to brown. Stir in the tomato paste and cook one minute; add the red peppers, sugar, vinegar, dry mustard and salt. Reduce heat to low and partially cover pan. Cook, stirring occasionally, for 10 minutes; stir in hot sauce. Transfer mixture to a blender and process until smooth.
To make the special sauce: Combine all ingredients in a small bowl, season with salt and pepper, and refrigerate until ready to use.
To make the burgers: Heat broiler with rack 4 inches from heat. Shape beef into 12 small patties and place on a rimmed baking sheet. Season patties with salt and pepper and broil for 4 minutes (for cheeseburgers, top with cheese during the last 20 seconds of cooking.) Remove from oven and place patties on buns; garnish with desired toppings. Serve mini burgers with red-pepper ketchup and special sauce for dipping.
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