← Back to Search Results
grilling American
Classic Burgers with Homemade Tomato Ketchup Recipe-7448

Photo by: Joseph De Leo
Comments: 0
 

Recipe

While I am not a huge fan of most store-bought ketchup, I love this homemade version. I especially like it left chunky.

Yield: MAKES 4 BURGERS

Ingredients

FOR THE HOMEMADE TOMATO KETCHUP:

  • 1 Spanish onion, chopped
  • 2 tablespoons olive oil
  • One 28-ounce can whole tomatoes, including the puree
  • ¼ cup cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

FOR THE BURGERS:

  • 1½ to 1¾ pounds ground chuck
  • 1 teaspoon kosher salt
  • ½ to 1 teaspoon freshly ground black pepper

Directions

To make the ketchup:

Place a large skillet over medium-high heat and when it is hot, add the onion and cook, stirring, until soft and golden, 7 to 10 minutes. Add the remaining ketchup ingredients, reduce the heat to low and cook, stirring occasionally, until very thick, about 35 minutes.

Set aside to cool. If you want a chunky ketchup, cover and refrigerate.

For smooth, transfer to a food processor fitted with a steel blade and process to the desired texture.

Cover and refrigerate at least overnight and up to 3 weeks. (Yield: about 2 cups)

To make the burgers:

Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about ¾ to 1 inch thick by tossing it back and forth between your hands.

To ensure more even cooking, make a ½-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate.

Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.

Transfer to buns or a serving platter and serve immediately.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.


© 2008 Sally Sampson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 tablespoons of ketchup per burger, using 1 3/4lb ground chuck, and does not include the bun.

383kcal (19%)
43mg (4%)
5mg (9%)
3mcg RAE (0%)
608mg
37mg
32g
2g
1g
4g
114mg (38%)
810mg (34%)
10g (50%)
26g (40%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lucid-food Lucid Food
by Louisa Shafia
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?