Hamburgers With Homemade Ketchup

Ingredients: 2 .5 lbs medium ground chuck (1.2 kg) ¼ cup herbed butter (60ml) see note 1/4 cup soft blue cheese (60ml) Salt and pepper to taste 1 tablespoon olive oil (15ml) 6 large sesame or onion buns Homemade Ketchup 2 cups tomato sauce (500ml) 2 cups canned, chopped tomatoes (500ml) 1.5 cup apple cider vinegar (375ml) 1 2/3 cups brown sugar, packed (410ml) 2 teaspoons granulated garlic (10ml) 2 teaspoons ground cinnamon (10ml) 2 teaspoons dry mustard powder (10ml) 2 teaspoons celery salt (10ml) 1 teaspoon ground coriander (5ml) 1 teaspoon cayenne (5ml) ½ teaspoon ground cloves (2.5ml) ¼ teaspoon ground nutmeg (1ml) 1 tablespoon Worcestershire sauce (15ml) 2 teaspoons onion powder (10ml) 1 tablespoon hot sauce (15ml)

Method: In a bowl combine the ground beef chuck with salt and pepper. Form into 6 patties and place them onto a baking sheet. Add a knob of chilled herbed butter into the middle half of the patties. Enclose it completely by overlapping and manipulating the ground beef. To the remaining 3 add some blue cheese repeat with the same technique. Place the raw burgers into the refrigerator before grilling so they will firm up. Prepare the barbecue for direct grilling. Preheat the grill for high heat. You need to start with the hottest grill possible in order to cook hamburgers with out the filling oozing out. Season the hamburgers with salt and pepper and drizzle evenly with oil. Lift the lid and oil the grill. Place the burgers on the grill and listen to the sizzle sound. Turn the heat down to medium high. Don't flip the hamburgers too soon, make sure that they can be easily lifted off the grill using a hamburger flipper Allow to cook for approximately 6 minutes or until dark golden char marks are achieved. Flip and continue to cook a further 6 - 7 minutes. Remove from grill and tent under foil for 5 minutes before serving. Secrets to Making Great Hamburgers: Secret #1 - don't place the burgers too close together. Make sure there's room between them or the temperature will drop and they won't cook properly. Secret #2 - don't sear the meat by pressing down with a spatula. All you're doing is squeezing the juices and flavor out of the burgers. Secret #3 - don't touch the burgers until it's time to flip them. Don't worry about the occasional flare up, they won't last long. Move the burgers over if you get a major flame only. Secret #4 - let the burgers rest under foil for at least 5 minutes after they come off the grill. Note: To make herb butter combine 2 tablespoons of your favorite herb and mix with soft butter. Chill in the refrigerator until firm. Homemade Ketchup In a saucepot combine tomato paste, vinegar, brown sugar, water, garlic & onion powder, cinnamon, WS, mustard powder, celery salt, ground coriander, cayenne, cloves and nutmeg. Over medium high heat bring mixture to a boil and then reduce heat to simmer for 30 minutes. Stir occasionally so the sauce does not stick to the bottom of the saucepot. Remove from heat and pour into a bottle that can be sealed and stored in the refrigerator. This will last for up to a month in the refrigerator. Makes 4 cups (1 liter)