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Juicy Bistro Burgers with Honey Ketchup

Connie Taylor
Print Recipe
Servings 6 Burgers 1 1/4 C Honey Ketchup

Ingredients
  

  • Bistro Burgers
  • 3 lbs chuck roast trimmed of excess fat and cut into 1 inch cubes
  • 3 tbsp butter melted and cooled slightly
  • 1 tsp vegetable oil
  • Salt and freshly ground black pepper to taste
  • Water for spritzing the burgers.
  • Honey Ketchup
  • 1 6 oz can tomato paste
  • 1/2 C tomato sauce more if needed
  • 1/4 C honey more if needed
  • 1 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/16 tsp celery salt
  • 1/16 tsp ground clove
  • 1/16 tsp ground cinnamon
  • 1/2 tsp salt

Instructions
 

  • Bistro Burgers
  • Make sure the beef is very cold as well as the meat grinder parts.
  • Grind the meat in a meat grinder with the smallest setting.
  • Spread the ground meat out on a cold baking sheet, lined with parchment paper.
  • Sprinkle the cooled, melted butter evenly over the meat.
  • Gently divide the ground meat into 6 portions.
  • Gently pat each portion into patties.
  • Chill the patties until ready to cook.
  • Preheat oven to 300 degrees F.
  • Heat a teaspoon of vegetable oil in medium a skillet over med/high.
  • Brown each patty for 2 minutes on each side.
  • Place the patties on a broiling pan or a baking sheet, fitted with a wire rack.
  • Spritz the burgers with a fine mist of water, lightly.
  • Bake in the oven until the internal temp desired is reached. (about 12 minutes for medium 130 degrees F.)
  • Serve hot on toasted buns.
  • Honey Ketchup
  • Whisk all ingredients in a small bowl to combine.
  • Taste and adjust seasonings according to taste.
  • Serve chilled.

Notes

Recipe by: Connie Taylor @Happybellyfoodie.com