Beef Burger With Roasted Tomato Ketchup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Life1, Lifetime tv | 4 | Servings | |
INGREDIENTS
| **INGREDIENTS NEEDED FOR | ||
| KETCHUP** | ||
| 1 1/2 | lb | Ripe tomatoes, cored and |
| quartered | ||
| 3 | T | Olive oil |
| 1 | Onion, finely diced | |
| 2 | Cloves garlic, finely diced | |
| 1/4 | c | Cider vinegar |
| 2 | T | Sugar |
| 1/4 | t | Cinnamon |
| 1/4 | t | Allspice |
| **INGREDIENTS NEEDED FOR | ||
| BURGERS** | ||
| 2 | lb | Freshly ground beef, top |
| sirloin or top | ||
| round | ||
| 2 | T | Olive oil |
| 4 | Rolls |
INSTRUCTIONS
How to Prepare the Ketchup: Preheat the oven to 350 F. Toss the tomatoes in 1 Tbsp. of the olive oil and place on a baking sheet. Roast in the oven for 10-15 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 saut the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered, 25-30 minutes, stirring occasionally until thick. How 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. Heat a large cast-iron skillet over medium-high heat until just smoking. Cook the burgers until done to your preference, 5-6 minutes on each side for medium rare. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 0mg
Sodium: 1299.5mg
Potassium: 554.9mg
Carbohydrates: 37.7g
Fiber: 3.2g
Sugar: 14.3g
Protein: 8.5g