Beef Burger with Ballymaloe Irish Ketchup with Stout

First things first. I’m not a huge fan of ketchup. Given the option it never graces my burgers; I’m a mustard fan through and through. As a matter of fact, since my youngest daughter graduated from college and moved out I keep a little jar for the occasional addition to a recipe but nothing like the mega containers I had when she was here. She was the type that had to ‘ketchup’ everything; maybe that helped turn me off. That girl could ruin the best omelet or steak in a heartbeat; everything was finished with a big blob of that high fructose red sauce! Once she was gone; so was my nemesis!

So even I might question; what’s with featuring a burger with ketchup then? Well, I was intrigued when I was asked if I would like to try some Gourmet Ketchup from Ireland and if I’m honest I thought, ‘Really…what could be the big difference?’ so curiosity was a big part of the impetus for saying yes. Bet you’re wondering (or not!), how did that work out for you Barb?

Well, you can still keep the run of the mill variety off my shelves but I have discovered something grand. I’m not kidding; I LOVE this stuff. Any surprise that my favorite was the one with Stout? No? I have done my job well then! But the Ketchup with Chilli variety was a close second and the rich taste has just won me over. Wonder why? Well how about ingredients that DO NOT start with High Fructose Corn Syrup but instead list tomatoes first? All natural, no additives…those things are more than just physical, emotional or political issues; they are taste issues. I made their recipe for burgers that include some grilled onions in the mix along with beef, the aforementioned sauce with Stout, pepper, thyme and an egg and I was seriously SO happy to have leftovers. Just a simple and completely delicious hamburger. I used pretzel rolls (from Costco) and thought them perfect but any small roll would be great; these were more slider size than regulation size burger.

I love the story of Ballymaloe House and how this business started years ago in the green hills of County Cork in the South of Ireland. You can still visit and enjoy a meal and stay at the country house; wouldn’t that be fun? The house is built around a 15th century Norman castle that remains as part of the structure today. I’m part Irish…I should make this happen!

Ballymaloe House is located in the rolling green hills of County Cork, in the South of Ireland. The house is built around a 15th century Norman castle that remains as part of the structure today. – See more at: http://ballymaloeusa.com/our-story/#sthash.ka6oVNgi.dpuf Ballymaloe House is located in the rolling green hills of County Cork, in the South of Ireland. The house is built around a 15th century Norman castle that remains as part of the structure today. – See more at: http://ballymaloeusa.com/our-story/#sthash.ka6oVNgi.dpuf

I did have some concern over availability but found out today that they are  carried at my local Cost Plus World Market store and there is a Store Locator on their website. I’m happy they are at a store I know, but always concerned when I shop at World Market. I never go in that store without finding a bazillion things I never knew I absolutely had to have! I’ve just added one more to the list.

Beef Burger with Ballymaloe Irish Ketchup with Stout

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 regular burgers of 6-8 sliders

Ingredients

For the Burger Mixture:
• 1 Tbsp butter
• 2/3 cup chopped onions
• 16 ounces ground beef
• 2 Tbsp Ballymaloe Country Sauce with Stout
• Salt and freshly ground pepper, to taste
• 1 tsp fresh thyme leaves, chopped
• 1 egg, beaten
• 1/4 cup flour, seasoned
• Olive oil for frying
To Prepare the Burger:
• 4–6 soft burger buns
• 2 ounces medium white cheddar cheese shavings or slices
• Handful of mixed lettuce greens
• Red onion, sliced
• 2 tbsp Ballymaloe Country Sauce with Stout

Preparation

1. Melt the butter in a pan, add the onions, cover and sweat until soft. Allow to cool and then mix in a bowl with all the other ingredients.
2. Shape into burgers and toss in seasoned flour, patting off excess. Fry in the olive oil over medium heat, turning as required until fully cooked (internal temperature of at least 160°F) about 4 minutes each side.
3. Serve on a toasted bun with cheese shavings, lettuce, onion slice and a dollop of the Ballymaloe Stout Ketchup.

2.4http://www.creative-culinary.com/beef-burger-with-ballymaloe-irish-ketchup-with-stout/This recipe brought to you by Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com

I was provided with samples of Ballymaloe Gourmet Ketchup for use but all commentary is my own.