In fact, possibly more because it’s got a fraction of the sweetness of traditional tomato chutney! Having said that, as I also mentioned at the start, I’ve really enjoyed using this as a condiment much like any tomato chutney. Specifically, the big, juicy Cheeseburgers I also published today though you could also have a leisurely browse through my burger collection! Ways to use this tomato chutneyĪs I mentioned at the beginning – and in fact, in the title (!) – this is a tomato chutney that was created specifically to be a sauce for slathering onto juicy burgers. Storing – Store in sterilised jars for up to 6 weeks, or 1 week in normal containers, or 3 months in the freezer. Not a big batch recipe like you’d ordinarily do for chutneys as I am sharing this recipe to be the sauce for Cheeseburgers which I also published today. This recipe makes around 1 1/2 cups (375 ml) which is enough for 5 to 6 burgers. Lovely concentrated tomato flavour going on here! Just what we want. Nice and easy – just place everything in a saucepan, stir to combine then simmer for 25 minutes on medium low until it reduces down enough so you can draw a path across the base of the saucepan. Mustard powder – use ordinary mustard spread instead (not a spicy one like Hot English Mustard, unless you’re intentionally trying to make it spicy!) Smoked paprika – substitute with ordinary paprika Onion powder – substitute with more garlic powder Garlic powder – substitute with 1/2 garlic clove, finely minced, or more onion powder Spices – These are the seasonings for this tomato burger sauce. ![]() Worcestershire sauce – A good hit of savoury flavour.īrown sugar – For sweetness, though you’ll find that this sauce is much less sweet than typical tomato chutney.Īpple cider vinegar – This brings the tang to this sauce which works well together with all the rich juicy meatiness and cheesiness in burgers. But diced will work too, though the sauce will look a little chunkier. Here’s what you need for this tomato chutney sauce for burgers:Ĭanned tomato – I like to use crushed as I think it’s got the best texture for the intended use. What goes in tomato chutney sauce for burgers Recipe here.īarbecue sauce – See my Barbecue Pork Ribs recipe for a classic homemade Barbecue Sauce recipe. Thousand island sauce – A creamy pink sauce made with mayonnaise and ketchup that’s popular with seafood (Aussie favourite prawn dipping sauce!). Tomato burger sauce (chutney/relish, this recipe) – A slightly chunky style sauce that’s similar to tomato chutney except not as sweet and less earthy spices like cardamom, ginger etc. (Caution: Don’t accidentally get the bright yellow Hot English Mustard which is spicy!)Ĭreamy burger sauce ( recipe here) – A mayonnaise based savoury burger sauce, usually with little bits of gherkins in it. Yellow mustard – I’m talking the bright yellow stuff, sometimes labelled “American mustard”. Mayonnaise – plain, or flavoured like this Special Burger Sauce recipe. Ketchup (or Aussie tomato sauce) – straight out of the bottle, just as it is! With the rise of gourmet burgers, you see all sorts of sauces and relishes on hamburgers these days! But here’s a core list of burger sauces I use: Best sauce for burgers Special Burger Sauce Tomato Burger Sauce Barbecue sauce
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