- 1 tablespoon vegetable oil, plus more for brushing
- 1 onion, finely chopped
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 cup tomato puree
- 2 tablespoons ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons molasses
- 3 tablespoons pure ancho chile powder
- 1 canned chipotle in adobo, minced
- 1/2 cup water
- 2 tablespoons creamy peanut butter
- Salt and freshly ground pepper
- 4 hamburger buns, split
- 1 1/2 pounds ground beef chuck
- 1/2 cup shredded cheddar (3 ounces)
- 1 scallion, finely chopped
- Lettuce and tomato slices, for serving
- In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper.
- Light a grill or preheat a grill pan. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns.
- Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. Set the burgers on the buns, top with lettuce and tomato and serve right away.
The barbecue sauce can be refrigerated for up to 2 months.
When it comes to hamburgers, any robust red wine is likely to pair well. But Flay's smoky-sweet chipotle-peanut barbecue sauce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy.