Classic Beef Burger with Kick-Ass Ketchup
Nothing beats a juicy beef burger bursting with flavor. In this recipe, it’s all about the beef, so we’ve kept the spices to a minimum.
INGREDIENTS
- 1½ pounds ground beef sirloin, round, or chuck, or half ground sirloin and half ground round Salt and coarsely ground black pepper to taste
INSTRUCTION
- Form the beef into 4 patties, each about 1 inch thick. Season on both sides with salt and pepper.
- Lightly oil the grill or a skillet over medium-high heat and cook the burgers to the desired degree of doneness, 3 to 4 minutes per side for medium rare.
Kick-Ass Ketchup
Once you’ve tasted this roasted tomato ketchup, you’ll never want to go back to the stuff in a squeeze bottle.
INGREDIENTS
MAKES 1 CUP
- 1 pounds ripe plum tomatoes, halved and seeded
- 3 tablespoons canola oil
- large onion, finely chopped
- 4 cloves garlic, minced
- tablespoons cider vinegar
- 1 tablespoons firmly packed light brown sugar
- ½ teaspoon ground allspice
- ¼ teaspoon ground cumin ¼ teaspoon ground nutmeg
- Preheat the oven to 350°F
INSTRUCTION
- In a large mixing bowl, toss the tomatoes with 1 tablespoon of the oil until well coated.
- Place cut side down on a baking sheet and roast until the tomatoes are wrinkled and soft, about 30 minutes.
- Remove the tomatoes from the oven and transfer to a food processor.
- Pulse until pulpy, leaving small chunks. Do not puree.
- In a medium-size skillet, heat the remaining 2 tablespoons oil over medium heat.
- Add the onion and garlic and cook, stirring, until softened, 5 to 6 minutes.
- Add the tomato, vinegar, brown sugar, and spices and cook, stirring occasionally, until thickened, 25 to 30 minutes.
- Let cool, then chill before using. Will keep, tightly covered, in the refrigerator for up to 1 week.