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Beef Burger With Roasted Tomato Ketchup Recipe

by Global Cookbook

Ingredients

1 1/2 lb Ripe tomatoes cored, quartered, and roasted 3 Tbsp. Extra virgin olive oil divided 1 med Onion finely diced 2 x Garlic cloves finely diced 1/4 c. Cider vinegar 2 Tbsp. Sugar

1/4 tsp Cinnamon 1/4 tsp Allspice Salt to taste Freshly-grnd black pepper to taste 2 lb Freshly-grnd top sirloin or possibly top round 2 Tbsp. Extra virgin olive oil 4 x Burger rolls

Directions

1. Preheat the oven to 350 degrees.
2. To prepare the ketchup: Toss the tomatoes in 1 Tbsp. of the extra virgin olive oil and place on a baking sheet. Roast in the oven for 10 to 15 min or possibly till soft. Transfer the tomatoes to a food processor and process till smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining extra virgin olive oil in a medium saucepan over medium heat and saute/fry the onions and garlic till translucent/soft. Add in the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 min, stirring occasionally till thick.
3. 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 extra virgin olive oil and season with salt and pepper to taste. Heat a large cast-iron skillet over medium-high heat till just smoking. Cook the burgers till done to your preference, 5 to 6 min on each side for medium-rare etc. Place a burger on the bottom of each roll, top with a dollop of ketchup and the top of the roll.
4. This recipe yields 4 servings.

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