Burgers with Caramelized Onions and Ginger-Pepper Ketchup

My Burgers with Caramelized Onions and Ginger-Pepper Ketchup feature two twists on the classic burger recipe. One is the combination of ground beef sirloin along with lean ground turkey. The second is a homemade ketchup that is fortified with some ground fresh ginger and red peppers.


Burgers with Caramelized Onions and Ginger-Pepper Ketchup
(Adapted from a recipe courtesy of FoodandWine.com, April, 2014)

Serves 4

1/2 cup white wine vinegar
1/4 cup sugar
1 14-ounce can diced tomatoes, drained
1 medium red pepper, stemmed, seeded and finely chopped
1 tsp finely grated fresh ginger
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
3 small yellow onions, thinly sliced
4 4-inch focaccia squares, split horizontally
1 lb. ground sirloin
1/2 lb. lean ground turkey
4 slices provolone

In a small saucepan, combine the vinegar and sugar and cook over medium heat, stirring occasionally, until a medium amber caramel forms, about 10 minutes. Remove the caramel from the heat and allow to cool slightly. Carefully add the tomatoes and red pepper to the caramel and bring to a simmer over medium-low heat, stirring occasionally, until the mixture is very thick, about 20 minutes. Transfer the mixture to a blender and puree. Strain the ketchup through a sieve. Stir in the ginger and season with salt and pepper.

In a large skillet, heat 2 tablespoons of oil. Add the onions and cook over medium-low heat, stirring, until golden, about 20 minutes.

Preheat grill to medium-high.

Gently form 4 large burger patties. Brush both sides of each patty with oil and season with salt and pepper. Grill the burger over direct heat for 8 minutes, turning once, for medium-rare. Place a slice of provolone on each burger during the final two minutes of grilling time. Also, toast the focaccia slices during the final two minutes.

To serve, top each burger with a healthy dollop of caramelized onions and a squirt of Ginger-Pepper Ketchup.

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