Cookstr.com

Classic Burgers with Homemade Tomato Ketchup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

MAKES4 BURGERS

Cooking Methodgrilling

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Equipmentfood processor, grill

Mealdinner, lunch

Taste and Texturemeaty, savory, spiced, tangy

Type of Dishhamburger

Ingredients

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

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password