Super juicy hamburgers with built-in ketchup
Can we just talk about how many tomatoes are ripening right now? Thirteen trillion, at a bare minimum here in southern Wisconsin alone. Here's a way to use some of those beauties and get the benefit of the incredible lycopenes therein. This recipe is a 15 minute project, depending how done you like your burgers (I like mine rare/med rare). Grab some salad/greens and you've got dinner.
Super Juicy Burgers with built in ketchup
Ingredients:
1lb ground grass fed beef or lamb, or free range turkey or venison, or basically any sustainably-harvested land animal you wish to eat
4 beefsteak style tomatoes
1 teaspoon each of salt, pepper, and chili powder
1 Tablespoon of balsamic vinegar
1/2 roll of paper towels, and maybe a drop cloth
Directions:
1. Fire up your stove top or grill to burger grilling temp. Make 4 1/2lb patties from your meat of choice and get them started grilling/cooking. Sprinkle salt, pepper, and chili powder onto both sides of the patties as they cook
2. While your burgers are cooking get the buns ready. Slice the little green stemlet from the tomatoes, being careful not to cut the entire core out of the fruit. Removing the whole core top to bottom will weaken the overall structural integrity of your tomato bun and you don't want to spend that much time worrying about the structural integrity of a tomato, do you?
Super Juicy Burgers with built in ketchup
Ingredients:
1lb ground grass fed beef or lamb, or free range turkey or venison, or basically any sustainably-harvested land animal you wish to eat
4 beefsteak style tomatoes
1 teaspoon each of salt, pepper, and chili powder
1 Tablespoon of balsamic vinegar
1/2 roll of paper towels, and maybe a drop cloth
Directions:
1. Fire up your stove top or grill to burger grilling temp. Make 4 1/2lb patties from your meat of choice and get them started grilling/cooking. Sprinkle salt, pepper, and chili powder onto both sides of the patties as they cook
2. While your burgers are cooking get the buns ready. Slice the little green stemlet from the tomatoes, being careful not to cut the entire core out of the fruit. Removing the whole core top to bottom will weaken the overall structural integrity of your tomato bun and you don't want to spend that much time worrying about the structural integrity of a tomato, do you?
2 of my de-stemmed heirloom beauties sitting on the front edge of my stove, which is pretty marred up right right now because we made bacon with breakfast. Go ahead and judge the mess-I'm not perfect but the tomatoes sure are
3. Once the stems are out, slice the tomatoes in half width-wise so they look like a hamburger bun
4. Since your tomatoes will serve as both bun and ketchup, you'll want to add a slight bit of the vinegar taste you expect from ketchup. Brush or drip balsamic vinegar onto each tomato half, and a sprinkle of salt
4. Since your tomatoes will serve as both bun and ketchup, you'll want to add a slight bit of the vinegar taste you expect from ketchup. Brush or drip balsamic vinegar onto each tomato half, and a sprinkle of salt
Seriously, as you probably know, a little balsamic vinegar goes a long long way. You can barely tell there's any balsamic on the fruit in this photo but I could definitely taste it
5. Once your burger patties are done to your liking, slap them between the tomato halves and get ready for the juiciest burger you've tried.
Serves 4. Serve with lots of napkins and paper toweling and don't be afraid to make a bit of a mess-it's worth it!
Serves 4. Serve with lots of napkins and paper toweling and don't be afraid to make a bit of a mess-it's worth it!
Who's the star here? The vine-ripened heirlooms? The venison? The wily vinegar that's messing up the plate? It's so hard to say. It's all yummy.
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