Ancho Chili Ketchup and How to Grill the Perfect Burger

Want to know how to get a bunch of American ladies living in theMiddle Eastriled up? Talk about beef-I’m talking about the kind that comes from a cow (what where you thinking?)

Most of the beef here come from Australia/New Zealand. I’m told it’s excellent quality, grass fed beef, but the problem is, it just doesn’t taste the same as USDA beef. And it’s not a slight difference in taste, it’s pretty noticeable. To me, it tastes rotten (no offense Aussies and New Zealanders.) So when a few weeks ago, gossip was circulating that there was authentic USDA ground beef at the store. I promptly called my husband and told him that he MUST buy as many packs as possible, as quickly as possible. He came home with only one sole pack of 85/15 but I stuck it in the back of the freezer, waiting to light up the grill for a burger.

Well, when I thought the day had finally come to grill up a much dreamed about burger, the wind outside had other plans. Sandstorm like conditions kept the grill unlit and I tried to satiate my burger craving with a few trips to Johnny Rockets.

But those JR burgers just weren’t cuttin’ it. Finally the wind died down and I knew I had only one shot at grilling the perfect burger. My bun recipe needs some work, but the burgers came out wonderfully juicy and the ketchup was the perfect accompaniment.

Ancho Chili Ketchup Recipe


  • 1 cup Ketchup
  • 2-3 tablespoons ancho chili powder
  • 2 tablespoons balsamic vinegar
  • 1-2 tablespoons chipotle hot sauce


  • Mix all of the ingredients together. Taste and adjust seasonings to preference. Ketchup will keep for 1 month in the refrigerator.
  • To grill the perfect burger:
  • Light grill to a medium-high heat.
  • While the grill heats, make the burger patties: place 85/15 ground beef in a large mixing bowl* Season liberally with salt and pepper. Mix the beef just enough to evenly incorporate the spices, being careful not to over mix as it will make the patties tough. Divide ground beef up into about the size of a baseball. Roll into a ball and flatten, making the center of the patty a bit flatter than the outsides. You want a patty that is a little less than one inch thick.
  • Place patties on a well oiled grill. Allow patties to cook 4-5 minutes per side. Do not press down on the patties or move them while they grill. You will press out the juice and ruin the sear (and the nice grill marks.)
  • If you are adding cheese, place a slice on top for the last 2 minutes of grilling and close the top to allow the cheese to melt.
  • Remove patties from the grill and allow them to cool 2-3 minutes before serving.

I think 85/15 is the best mix for juicy burgers, but that’s just my opinion.

The written and photographic in this article are reference and redaction from