800g Beef burger mince **see note
4 burger buns
4 slices Colby cheese
4 dill pickles, sliced lengthways, thinly
1 brown onion, very finely diced
4 tbsp American mustard
1 tbsp Extra Virgin Olive Oil
280g tomato paste
1 onion, finely chopped
⅓ cup red wine vinegar
⅓ cup brown sugar
⅓ cup water
3 tsp onion powder
2 tsp ground clove
1tsp garlic powder
1 tsp celery salt
1 tsp smoked paprika
½ tsp cayenne pepper
To make ketchup:
In a medium-sized saucepan, heat oil over a medium heat. Sauté onion until translucent. Add tomato paste and stir to combine. Add vinegar, sugar, water and spices. Simmer until thickened and rich in colour, approximately 20 minutes. Taste and adjust seasoning if required.
Form round, flat patties from the mince, ensuring that they are the same size as your burger bun. Sprinkle each side with salt and rub with olive oil.
Heat a pan over high heat until smoking. Add patties and flip after 2-3 minutes. Add cheese to the cooked side of patties and cook for a further 2-3 minutes.
Meanwhile, cut burger buns in half and place under a grill until toasted.
To assemble, place the patty, cheese and pickles on the bottom half of the burger bun, and the ketchup, mustard and onion on the top half and join together.
** Burger mince can be found at your local Butcher. Look for an 80% beef – 20% fat ratio
** Store extra ketchup in an airtight container and refrigerate for up to 3 weeks.