Classic Grilled Hamburger with Homemade Ketchup
From High Heat by Waldy Malouf – Broadway Books, 2003
Adapted by StarChefs
Yield: 4 Servings
- 1 ½ pounds lean ground beef or sirloin
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- Tomato slices, red onion slices, Portobello mushroom caps, cheddar
cheese and pickles to garnish (optional)
- Hamburger rolls or sourdough rolls
- ½ cup red wine vinegar
- ¼ cup molasses
- 1 teaspoon anchovy paste
- 1 ½ cups tomato juice
- 2 Tablespoons finely chopped red bell pepper
- 2 Tablespoons Dijon mustard
- 2 garlic cloves, minced
For the hamburgers:
Season the meat with salt and pepper and gently form it into 4 rounded
1 ½-inch thick patties. For the tomato, red onion and Portobello,
brush both sides of each lightly with a bit of olive oil.
Over a grill, cook the burgers and vegetables until they are cooked to
preference (should take 4 to 5 minutes per side for rare). Toast the rolls
and melt cheddar on them, if desired. Serve the burgers topped with the
ketchup, and garnishes.
For the Ketchup:
In a heavy saucepan over medium heat combine the vinegar, molasses and
anchovy paste and bring to a boil. Reduce the heat and simmer for 3 to
4 minutes, then add the tomato juice, red bell pepper, mustard and garlic.
Bring to a boil. Reduce the heat again and simmer over medium-low heat,
stirring frequently and scraping down the sides of the pot, until thick
and shiny (about 1 ½ hours).
Remove from heat, and puree the ketchup in a food processor or with a
blender. Store in the refrigerator until use.