Juicy Steak Burger with Espresso Ketchup

Ingredients

• 1 clove garlic
• 1 small Shallot
• 1 tbsp neutral oil (+ extra for brushing)
• 2 tbsp sugar
• 2 tbsp Tomato paste
• 50 ml white wine vinegar
• 400 g diced tomatoes (canned)
• 1 espresso shot (25 ml)
• Salt
• ground pepper
• 2 beef steaks (about 200 g each; e.g., entrecôte)
• 30 g mixed salad greens (e.g., Lollo Bianco)
• 30 g mixed sprouts (e.g., beet, radish, daikon)
• 4 pickles
• 4 burger buns
• 4 slices Kerrygold Original Irish Burger Cheddar cheese
• 150 g tortilla chips

Instructions

1. 1.

   For the ketchup: peel and finely chop garlic. Peel and dice shallot. Heat 1 tbsp oil in a small saucepan over low heat; sauté onions, garlic, and sugar until softened. Add tomato paste and cook briefly. Deglaze with vinegar. Stir in diced tomatoes and espresso, then season with salt and pepper. Simmer covered on low for about 15 minutes.

2. 2.

   Meanwhile, pat steaks dry, brush lightly with oil, and sear each side for 2 minutes over high heat on a grill or in a pan. Season with salt and pepper. Finish cooking to medium doneness at indirect heat on the grill or in a preheated oven at 150 °C (convection) for about 10 minutes (internal temperature 58 °C).

3. 3.

   Blend ketchup to desired consistency, adjust seasoning with salt, pepper, and sugar, set aside to cool. Clean and rinse salad greens and sprouts; pat dry. Tear lettuce into bite-sized pieces. Drain pickles and slice lengthwise thinly.

4. 4.

   Halve buns horizontally and toast briefly. Spread a light layer of ketchup on the bottom halves, then arrange lettuce. Slice steaks and place them atop the lettuce, topping each with a slice of cheese. Sprinkle sprouts over the meat, spread ketchup on the cut sides of the top bun halves, and assemble the sandwich. Serve with tortilla chips and extra ketchup on the side.