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Ingredients

• 1 lb. tomatoes, cored and halved crosswise
• 1 small red onion, unpeeled, cut into quarters
• 1/4 cup golden raisins, coarsely chopped
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1 tsp. smoked Spanish paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt, plus more, to taste
• 1 garlic clove, chopped
• 1 lb. ground beef, 85 percent lean
• 1 Tbs. minced fresh thyme
• 1/4 tsp. Worcestershire sauce
• 2 Tbs. unsalted butter, frozen
• 8 small dinner rolls, about 3 inches in diameter

Description

Smokiness Is Delivered To The Chutney In Two Ways: By Charring The Tomato Peels Before Pureeing Them And By Adding Smoked Spanish Paprika. The Resulting Sweet-tart-smoky Sauce Contrasts Nicely With Miniature Beef Patties, Made Even Richer And Juicier By

Williams-Sonoma