Ketchup
4 recipes found
Sticky Rice Cakes With Sausage and Greens
Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. They’re enrobed in a sweet and salty tomato sauce made with ketchup, which is usually used as a condiment but is great as an ingredient for cooking. Ketchup lends a tart counterpoint to seared sausage and, at least for wee ones, it offers a recognizable zing. With a handful of chopped bok choy, a cucumber side salad and a confetti of scallions, this dish promises to please adults and kids alike.
Slow Cooker Chipotle Chicken Sloppy Joes
You can always count on this updated version of a school cafeteria classic to get dinner on the table during a busy week. These dump-it-and-forget-it chicken sloppy Joes make the perfect make-ahead meal to prepare in a slow cooker. They rely on canned chipotles in adobo sauce for an exciting flavor upgrade: The slightly sweet, tomato-scented beef mixture is now balanced with smoky, spicy chipotles and made lighter with ground chicken. When it comes to the spice level, these chicken sloppy Joes pack a pleasantly spicy kick, but can easily be adapted to any palate. (For a milder version, simply use less chipotle.) Enjoy over warm burger buns, sloppy but delicious.
Smashed Scallion Burgers
When you notice an abundance of fresh scallions in markets and stores, it’s time to make this springy makeover of the irresistible Oklahoma-style burger. Topping each patty with a copious pile of thin-sliced scallions then searing them in the skillet delivers a smoky, savory burger that feels like a treat any day of the week. The scallion prep might feel a little fussy, but splitting the scallions into segments then thinly slicing them lengthwise ensures they nestle perfectly into the meat. Initially, each scallion pile fills up the skillet, but each mound will significantly reduce in volume once the burger is smashed and flipped. The crispy charred allium bits poking out the sides bring a wonderful textural boost that contrasts with the juicy patties. Watch Carolina Gelen make this dish in this video.
Double Smash Burgers
Smashburgers get their name from just that: smashing the meat onto a griddle using a metal spatula or burger press, resulting in a thin burger with seriously charred edges. Use ground beef that has a 20 percent fat content, roll the meat into balls, then chill for at least 30 minutes before cooking to keep the fat solid. The result? Juicy burgers with brown, crisp edges. Unlike a typical burger that you might throw on the grill, thinner smashburgers cook best on a griddle or cast-iron skillet. Smear some mayonnaise on the insides of the buns before toasting them; the fat leftover from the mayo should be just enough to slick up the griddle to cook the burgers, but you can use a touch of oil in between batches as needed. Top your burger how you like: Finely shredded lettuce, homemade pickles and thinly sliced red onion are enough to make this fast food staple feel fancy. A simple combination of mayo, ketchup, mustard, relish and vinegar creates the perfect sauce, but fry sauce would also hit the spot.