Beef and Tomato Burger
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 8 minutes
Here’s a burger that’s quick and easy and bursting with flavor; the “secret” ingredients—tomato paste, olive oil, garlic and onion—ensure that it will stay juicy.
1½ pounds ground beef, 80/20 lean meat to fat ratio, chuck or brisket preferred, chilled
2 tablespoons tomato powder
1 tablespoon tomato paste, Angelina’s preferred
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 cloves garlic, peeled and grated, any green center discarded
¼ sweet onion, peeled and grated (about 3 tablespoons)
Your favorite hamburger buns or rolls, for serving
- Heat a grill or cast-iron skillet on high until very very hot.
- Combine the beef, tomato powder, tomato paste, oil, salt, pepper, garlic, and onion in a mixing bowl and mix very gently just to combine. Scoop into patties, without pressing or mashing (you want some “air space” inside that patty, so don’t squish it flat).
- Carefully place the burgers on the grill or into the skillet and cook on the first side for 3 to 6 minutes. Turn over and cook for 2 to 6 minutes longer, until nicely seared and the center is cooked to your preferred doneness (see Kitchen Tips). Toast the buns or rolls lightly on the grill while the burgers cook, if desired. Serve immediately with Homemade Ketchup if desired.
- Always use a fresh plate for fully cooked burgers or any meat cooked on the grill; NEVER place it back on the plate that held them when they were raw, as it holds uncooked juices that might carry foodborne bacteria. These microorganisms are killed during cooking but placing the cooked meat back into the uncooked juices can contaminate them and cause foodborne illness.
- Click through here to find a genuinely terrific primer on making beef burgers on a grill.