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Ingredientes
- 1 1/2 lb Ripe tomatoes cored, quartered, and roasted
- 3 Tbsp. Extra virgin olive oil divided
- 1 med Onion finely diced
- 2 x Garlic cloves finely diced
- 1/4 c. Cider vinegar
- 2 Tbsp. Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Allspice Salt to taste Freshly-grnd black pepper to taste
- 2 lb Freshly-grnd top sirloin or possibly top round
- 2 Tbsp. Extra virgin olive oil
- 4 x Burger rolls
Direcciones
- Preheat the oven to 350 degrees.
- To prepare the ketchup: Toss the tomatoes in 1 Tbsp. of the extra virgin olive oil and place on a baking sheet. Roast in the oven for 10 to 15 min or possibly till soft. Transfer the tomatoes to a food processor and process till smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining extra virgin olive oil in a medium saucepan over medium heat and saute/fry the onions and garlic till translucent/soft. Add in the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 min, stirring occasionally till thick.
- To prepare the burgers: Shape the meat firmly into 4 round uniform patties about 1 1/2 inches thick. Brush both sides of the burgers lightly with the remaining extra virgin olive oil and season with salt and pepper to taste. Heat a large cast-iron skillet over medium-high heat till just smoking. Cook the burgers till done to your preference, 5 to 6 min on each side for medium-rare etc. Place a burger on the bottom of each roll, top with a dollop of ketchup and the top of the roll.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 152 | 70% |
| Total Fat 17.22g | 22% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 420mg | 12% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.49g | 8% |
| Protein 1.72g | 3% |
