Tomato Ketchup is more commonly used on top of (or sometimes underneath) a burger, but in this recipe, it becomes an integral ingredient as it is used in the patty to add a rich seasoning to the meat. We say our Ketchups are not just for chips, and this recipe shows their versatility as an ingredient in cooking.

Ingredients

600g coarsely ground beef mince, preferably 15-20% fat

½ onion, peeled and very finely chopped

¼tsp black pepper

¼tsp salt

2½tbsp Tomato and Balsamic Ketchup

1tbsp Cornicabra Extra Virgin Olive Oil

4 burger buns, cut in half

4tbsp mayonnaise

½ iceberg lettuce (cos or baby gem if preferred), separated into individual leaves

2 ripe tomatoes, thinly sliced

60g 36 month aged Parmigiana Reggiano, coarsely grated or shaved into flakes with a peeler

Ingredients

600g coarsely ground beef mince, preferably 15-20% fat

½ onion, peeled and very finely chopped

¼tsp black pepper

¼tsp salt

2½tbsp Tomato and Balsamic Ketchup

1tbsp Cornicabra Extra Virgin Olive Oil

4 burger buns, cut in half

4tbsp mayonnaise

½ iceberg lettuce (cos or baby gem if preferred), separated into individual leaves

2 ripe tomatoes, thinly sliced

60g 36 month aged Parmigiana Reggiano, coarsely grated or shaved into flakes with a peeler

1

In a bowl, mix the beef mince, onion, pepper, salt and Tomato Ketchup. Use your hands to gently mix everything together, then shape into 4 even sized patties, around 3cm wider than the width of the buns, then place on a tray or plate and chill in the fridge for at least 30 minutes. This gives time for the patties to form and for the ingredients in the Ketchup to season the meat.

2

When ready to cook, place a frying or griddle pan on a high heat (you could also BBQ them). Add a few drops of Olive Oil on each side of each burger and spread around with a spoon or your finger. This will help prevent the burgers sticking whilst aiding the caramelising process.

3

Place the burgers into the hot pan and cook on high for around 3 minutes, turning down the heat to medium if it is starting to look too blackened (you will want to open windows or get the extractor fan cranked up for this). Turn over and cook for a further 3 minutes. Depending on the thickness of the burger, this should give a pink centre. If you prefer it more cooked, then cook for an extra few minutes on each side. Remove the burgers and place on a plate to rest for a few minutes.

4

Turn the heat of the pan down and whilst the burgers are resting, briefly toast the cut side of buns in the pan, soaking up any cooking juices.

5

Build the burger buns by spreading each side with mayonnaise. Lay a couple of pieces of lettuce on the base, then add the burger, followed by the sliced tomato and lastly the Parmesan. Top with the other bun halves and eat immediately!

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