Smoked Gouda-Stuffed Burgers with Rosemary Ketchup "Ultimate BBQ"

 

                    Homemade rosemary-infused ketchup makes these burgers bistro-worthy. Store any leftover ketchup in an airtight container in the refrigerator for up to one month.

8 servings

Rosemary Ketchup

• 1 "28-oz" can whole tomatoes in puree
• ½ cup dry red wine
• ½ cup firmly packed brown sugar
• ¼ cup red wine vinegar
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Burgers

• 2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 oz smoked Gouda cheese, cut into 1-inch cubes
• 2 red onions, cut into ¼-inch-thick slices
• 8 hamburger buns, split
• 2 cups baby arugula

1. Prepare rosemary ketchup, process canned tomatoes in a food processor or blender until smooth.
2. Combine pureed tomatoes, and next 5 ingredients in a medium saucepan.
3. Bring to a boil, reduce heat, and simmer 30 minutes or until mixture is reduced to 2 cups, remove rosemary stems and let cool.
4. Prepare the burgers, preheat grill pan or cast-iron skillet to medium-high heat.
5. Gently combine ground beef, salt, and pepper, shape into 8 balls.
6. Place 1 cheese cube into each ball, shaping beef to enclose cheese and molding to ¾-inch patties.
7. Grill burgers 6 minutes on each side or until done.
8. At the same time, grill onion slices 3 to 4 minutes on each side, and grill buns 1 minute or until toasted.
9. Top each bun bottom evenly with rosemary ketchup, followed by a burger, onion slices, arugula, and bun top.

BON APPÉÉÉÉÉTIT