🥤 Juicy Steak Burger with Espresso Ketchup

Name: Juicy Steak Burger with Espresso Ketchup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1 piece shallot; 1 tbsp neutral oil (+ oil for brushing); 2 tbsp sugar; 2 tbsp tomato paste; 50 ml white wine vinegar; 400 g chunky tomatoes (can); 1 espresso (25 ml); salt; pepper from the mill; 2 beef steaks (approx. 200 g each; e.g. entrecôte); 30 g leaf lettuce (e.g. Lollo Bianco); 30 g mixed sprouts (e.g. beetroot, radish and horseradish); 4 gherkins; 4 burger buns; 4 slices Kerrygold Original Irish Burger Cheddar; 150 g tortilla chips

638 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
1 piece shallot
1 tbsp neutral oil (+ oil for brushing)
2 tbsp sugar
2 tbsp tomato paste
50 ml white wine vinegar
400 g chunky tomatoes (can)
1 espresso (25 ml)
salt
pepper from the mill
2 beef steaks (approx. 200 g each; e.g. entrecôte)
30 g leaf lettuce (e.g. Lollo Bianco)
30 g mixed sprouts (e.g. beetroot, radish and horseradish)
4 gherkins
4 burger buns
4 slices Kerrygold Original Irish Burger Cheddar
150 g tortilla chips

Instructions

1. Peel the garlic clove and chop it finely.
2. Peel the shallot and dice it finely.
3. Heat 1 tbsp of oil in a small pot.
4. Sauté the shallots, garlic, and sugar in it over low heat.
5. Stir in the tomato paste and let it sizzle briefly.
6. Deglaze the mixture with vinegar.
7. Stir in the chopped tomatoes and the espresso.
8. Season the sauce with salt and pepper.
9. Simmer the sauce covered over low heat for approx. 15 minutes.
10. Pat the steaks dry and brush them with a little oil.
11. Sear the steaks on the hot grill or in the pan for 2 minutes on each side.
12. Season the steaks with salt and pepper.
13. Cook the steaks over indirect heat on the grill or in the preheated oven (150 °C top/bottom heat) for approx. 10 minutes until medium.
14. Puree the ketchup to your liking.
15. Adjust the ketchup seasoning with salt, pepper, and sugar.
16. Set the ketchup aside and let it cool.
17. Clean the salad and sprouts, wash them, and let them drain.
18. Tear the salad leaves into bite-sized pieces.
19. Drain the pickles.
20. Slice the pickles lengthwise into thin slices.
21. Halve the buns horizontally and toast them briefly.
22. Spread a little ketchup on the bottom bun halves.
23. Distribute the salad on the buns.
24. Slice the steaks.
25. Place the steak slices on the salad.
26. Top the steak slices with one slice of cheese each.
27. Sprinkle sprouts over the burgers.
28. Spread a little ketchup on the cut surfaces of the top bun halves.
29. Place the top halves of the buns on top.
30. Serve the chips and the remaining ketchup alongside.

Nutrition per serving

kcal: 638
Protein: 36 g · Fett/Fat: 25 g · Carbs: 66 g