-
1
Preheat the oven to 350.
-
2
In a medium skillet, toast the chiles over moderately high heat, pressing with a spatula and turning once, until fragrant, about 1 minute.
-
3
Transfer the chiles to a heatproof bowl and cover with very hot water.
-
4
Let stand for 30 minutes, until the chiles are completely rehydrated.
-
5
Meanwhile, on a large rimmed baking sheet, toss the plum tomatoes, garlic, jalapeno and onion with the 1 tablespoon of olive oil and season with salt and pepper.
-
6
Bake for about 20 minutes, until the vegetables are just soft; let cool slightly.
-
7
Peel the garlic.
-
8
Drain the pasilla chiles and transfer to a blender.
-
9
Add the plum tomatoes, garlic, jalapeno, onion, vinegar and molasses and puree.
-
10
Season the ketchup with salt and pepper and transfer to a bowl.
-
11
Refrigerate until chilled.
-
12
Light a grill or preheat a grill pan.
-
13
Brush the eggplant and beefsteak tomato slices with oil and season with salt and pepper.
-
14
Grill over moderately high heat, turning once, until lightly charred.
-
15
Transfer to a plate.
-
16
Form the ground beef into 4 burgers, 1/2 inch thick; brush with oil and season with salt and pepper.
-
17
Grill over moderately high heat, turning once, until the burgers are lightly charred and medium-rare, 7 minutes.
-
18
Spread the ketchup on the buns.
-
19
Top with the lettuce, burgers, grilled eggplant and tomato and serve, passing any additional ketchup at the table.
