Beef Burger With Roasted Tomato Ketchup

Recipe By: Bobby Flay

1/2 pounds ripe tomatoes -- cored and quartered
1 tablespoons olive oil -- plus 2 tablespoons
1 medium onion -- finely diced
2 clove garlic -- finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoons cinnamon
1/4 teaspoons allspice
Salt and freshly ground pepper
2 pounds freshly ground beef -- top sirloin or top round
2 tablespoons olive oil
Salt and freshly ground pepper

Four rollsTo prepare the ketchup: Preheat the oven to 350 degrees F.
Toss the tomatoes in 1 tablespoon of the olive oil and place on a
baking sheet. Roast in the oven for 10 to 15 minutes or until soft.

Transfer the tomatoes to a food processor and process until smooth.
Strain the tomatoes, pressing against the solids with a wooden spoon
to extract as much pulp and juice as possible.

Heat the remaining olive oil in a medium saucepan over medium heat
and saute the onions and garlic until translucent. Add the tomato
puree and remaining ingredients and continue cooking, uncovered for
25 to 30 minutes, stirring occasionally until thick.

To prepare the burgers: Shape the meat firmly into 4 round uniform
patties about 1 1/2-inches thick. Brush both sides of the burgers
lightly with the remaining olive oil and season with salt and pepper
to taste. Heat a large cast iron skillet over medium high heat until
just smoking. Cook the burgers until done to your preference, 5 to 6
minutes on each side for medium rare etc.

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