KILLER INSIDE OUT BURGER WITH WORCESTERSHIRE TOMATO KETCHUP
Steps:
- In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool.
- Preheat oven to 250 degrees F.
- Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.
- Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes.
- Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup.
- Worcestershire Tomato Ketchup:
- In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.
- You can either serve the ketchup chunky or cool and puree in a blender until smooth.
KILLER INSIDE OUT BURGER WITH WORCESTERSHIRE TOMATO KETCHUP
Steps:
- In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool.
- Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.
- Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes.
- Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup.
- In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.
- You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
WORCESTERSHIRE TOMATO KETCHUP
Make and share this Worcestershire Tomato Ketchup recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized.
- Add the tomatoes and garlic, and cook for a few minutes, just to soften the vegetables.
- Add the remaining ingredients, and simmer for 30 minutes.
- You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
FAMOUS TOMATO KETCHUP
Steps:
- Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
- Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
- Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
- Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.
TOMATO KETCHUP
Provided by Food Network
Time 3h40m
Yield about 2 quarts
Number Of Ingredients 19
Steps:
- Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.
- In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder.
- In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.
- Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like.
HORSERADISH TOMATO KETCHUP
An easy, better than ketchup, recipe with a horseradish kick! Great for: Meatloaf Glaze French Fry Dip Shrimp Cocktail Sauce
Provided by NahimehJoon
Categories Sauces
Time 5m
Yield 1 cup, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk ingredients together and chill.
Nutrition Facts : Calories 73.3, Fat 0.2, SaturatedFat 0.1, Sodium 559.8, Carbohydrate 17.7, Fiber 2.1, Sugar 14.1, Protein 2
TOMATO KETCHUP
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.
Provided by Melissa Clark
Categories condiments
Time 40m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams
HOMEMADE TOMATO KETCHUP
Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.
Provided by Karen From Colorado
Categories Vegetable
Time 4h
Yield 2 Pints
Number Of Ingredients 9
Steps:
- Mix the first 4 ingredients in a saucepan.
- Cover and bring to boil.
- Remove from heat and let stand.
- Wash, core, and quarter tomatoes.
- Drain in a colander, discarding liquid.
- Place tomatoes in a large pot.
- Add onion and cayenne.
- Bring to boiling.
- Cook for 15 minutes, stirring often.
- Put mixture through a food mill; discard seeds and skins.
- Add sugar to the tomato juice.
- Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
- Strain vinegar mixture into tomatoes, discarding spices.
- Add salt.
- Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
- Water Bath Canning-------------.
- Prepare ketchup as above.
- Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
- Wipe jar rims clean.
- Adjust lids.
- Process in boiling water bath for 10 minutes (start timing when water boils).
Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
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