Beef Burger with Roasted Tomato Ketchup
Source of Recipe
Bobby Flay
Recipe Introduction
Yield: 4 servings
Difficulty: Easy
List of Ingredients
1 1/2 pounds ripe tomatoes, cored and quartered and roasted
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons Splenda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper
2 pounds freshly ground beef, top sirloin or top round
2 tablespoons olive oil
Salt and freshly ground pepper
Recipe
To prepare the ketchup:
Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the
olive oil and place on a baking sheet. Roast in the oven for 10 to 15
minutes or until soft. Transfer the tomatoes to a food processor and process
until smooth. Strain the tomatoes, pressing against the solids with a wooden
spoon to extract as much pulp and juice as possible. Heat the remaining
olive oil in a medium saucepan over medium heat and saute the onions and
garlic until translucent. Add the tomato puree and remaining ingredients and
continue cooking, uncovered for 25 to 30 minutes, stirring occasionally
until thick.
To prepare the burgers:
Shape the meat firmly into 4 round uniform patties about 1 1/2 inches thick.
Brush both sides of the burgers lightly with the remaining olive oil and
season with salt and pepper to taste. Heat a large cast iron skillet over
medium high heat until just smoking. Cook the burgers until done to your
preference, 5 to 6 minutes on each side for medium rare etc.
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