Our burgers are a bricolage of Ottolenghi brioche buns, Hawksmoor ketchup and beef from our butcher. To be honest, we are not big ketchup fans, but this is another animal! We feel grateful to the Hawksmoor guys who included the recipe in their cookbook “Hawksmoor at home”, and we can attest that the result tastes as good as the stuff they have in the restaurants. Our touch is that we prepare our own compote instead of using tinned apples or pears. For the patties we use our butcher’s mix and make brioche buns according to the recipe of Ottolenghi.
For the tomato ketchup
- 1 kg tinned or very ripe fresh tomatoes
- 250g tomato purée
- 250 g apple compote or tinned apples
- 50g onion, peeled and cut in half
- 200g fruit sugar
- 1 clove garlic, peeled
- 50 g Maldon sea salt flakes
- 200ml white wine vinegar
- 8 whole black peppercorns
- 1 whole allspice
- 1 clove
- 1 whole star anise
For the apple compote
- 2 apples, peeled, cored and cut in chunks
- 25g caster sugar
Start with the apple compote. In a saucepan over medium-high heat add the apples, the sugar and enough water to cover them. Bring to a boil and let simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup. Set aside.
Bundle the peppercorns, allspice, clove and star anise in a small piece of muslin and tie with string.
Place the rest of the ingredients in a large saucepan. Bring to a boil, add the spice bundle, turn the heat down and let simmer for about 2 hours stirring from time to time.
Remove from the heat, remove the spice bundle and pass through a fine sieve.
Spoon the still hot ketchup into sterilized bottles, then seal tightly and place in the fridge until needed – it should keep for one month.
Great served with burgers and triple cooked chips.