Beef Burger With Roasted Tomato Ketchup Recipes

MY HUSBAND'S FAVORITE BAKED BURGERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.

ROASTED TOMATO KETCHUP

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
• Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• Preheat grill pan to high.
• Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
• Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
• Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
• Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

KILLER INSIDE OUT BURGER WITH WORCESTERSHIRE TOMATO KETCHUP

Steps:

• In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool.
• Preheat oven to 250 degrees F.
• Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.
• Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes.
• Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup.
• Worcestershire Tomato Ketchup:
• In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.
• You can either serve the ketchup chunky or cool and puree in a blender until smooth.