Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Ripe tomatoes - cored, quartered,

  2. And roasted

  3. 3 tablespoons 45ml Olive oil - divided

  4. 1 tablespoon 15ml Onion - finely diced (medium)

  5. 2 Garlic cloves - finely diced

  6. 1/4 cup 59ml Cider vinegar

  7. 2 tablespoons 30ml Sugar

  8. 1/4 teaspoon 1 1/3ml Cinnamon

  9. 1/4 teaspoon 1 1/3ml Allspice

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 2 lbs 908g / 32oz Freshly-ground top sirloin or top round

  13. 2 tablespoons 30ml Olive oil

  14. 4 Burger rolls

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. To prepare the ketchup: 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.

  3. 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.

  4. 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.

  5. 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. Place a burger on the bottom of each roll, top with a dollop of ketchup and the top of the roll.

  6. This recipe yields 4 servings.


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