麻豆约拍

Ketchup:
1 onion diced
1 small carrot peeled & diced
1 clove garlic sliced
1 stick of celery chopped
1 Bayleaf
100ml Red Wine Vinegar
1 tea spoon Dijon mustard
150ml Chicken Stock
400g Tomatoes 350g tinned & 50g fresh
Fresh ground black pepper
Pinch of cinnamon (optional)
Drizzle of Rapeseed oil

Burger:
400g Minced Beef
1 onion diced
1 Egg

Method:
For the ketchup heat a drizzle of oil and sweat the onion, garlic, bay leaf - give two minutes then add the carrots and celery. Now add the mustard and vinegar and black pepper ( cinnamon if using ) followed by the vinegar. Cook on simmer for 5 minutes. Add chicken stock.
Add tomatoes and simmer for 8 minutes.
Blend the sauce then sieve it and allow it to chill. Sauce will keep for 5 weeks.

For the burger:
In a bowl add to the minced beef 1 diced and fried onion with 1 egg and mix together with grated cheese. Shape into 4 equals burger shapes. Heat a pan with drizzle of oil and cook on both sides for approx 8 minutes until centre of burger is cooked fully.
Serve burger with your favourite toasted bread spread with ketchup and dresses with tomatoes and lettuce and a good dollop of ketchup on top.