But just popping the top and pouring it on top of a burger is not my style. Rather, I wanted to incorporate it into the essence of the burger and see how well it worked as an ingredient.
I considered many pairings, including bleu cheese and portobello mushrooms. However, after tasting the product, I decided to go with a sun-dried tomato/Romano cheese burger with a sun-dried tomato/roasted garlic spread.
But before I go into the burger's preparation, I want to say a few words about my thoughts on the product itself - which I want to make clear that in doing so, this is not a paid endorsement in any way, shape or form. I am simply giving my honest opinion through the eyes of a foodie.
The product, described as Classic Ketchup Made from Vine Ripened Sun Dried Tomatoes is manufactured by Traina Foods out of Patterson, California.
I admit I opened the bottle with a slight hesitation - yes, I love the flavor of sun-dried tomatoes, but I could not wrap my mind around experiencing that type of an intense flavor in a puree.
The flavor incorporated the best elements of each - the rich, deep smokiness of sun-dried tomatoes and the familiar sweetness of ketchup - and blended it into one unique condiment that I could literally find hundreds of uses for. But that doesn't mean I view this as a specialty condiment. In fact, quite the opposite - I don't know how I could ever use regular ketchup again. It's that good!
Traina Foods has found a way to elevate ordinary ketchup into the stratosphere and their delightful creation will always have a place in my kitchen.
(for the spread)
1. Mix ingredients with ground beef.
2. Shape into 3 or 4 patties (but do not overwork!)
3. Grill to your desired wellness.
4. Top with spread.
1. Preheat oven to 400º
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a pan and drizzle a teaspoon of olive oil over each head.
4. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
5. Squeeze two bulbs of garlic from skin and mix thoroughly with Traina's Sun-Dried Tomato Ketchup and Mayonnaise.
6. Spread on roll.