Super Juicy Burgers with built in ketchup
1lb ground grass fed beef or lamb, or free range turkey or venison, or basically any sustainably-harvested land animal you wish to eat
4 beefsteak style tomatoes
1 teaspoon each of salt, pepper, and chili powder
1 Tablespoon of balsamic vinegar
1/2 roll of paper towels, and maybe a drop cloth
1. Fire up your stove top or grill to burger grilling temp. Make 4 1/2lb patties from your meat of choice and get them started grilling/cooking. Sprinkle salt, pepper, and chili powder onto both sides of the patties as they cook
2. While your burgers are cooking get the buns ready. Slice the little green stemlet from the tomatoes, being careful not to cut the entire core out of the fruit. Removing the whole core top to bottom will weaken the overall structural integrity of your tomato bun and you don't want to spend that much time worrying about the structural integrity of a tomato, do you?
4. Since your tomatoes will serve as both bun and ketchup, you'll want to add a slight bit of the vinegar taste you expect from ketchup. Brush or drip balsamic vinegar onto each tomato half, and a sprinkle of salt
Serves 4. Serve with lots of napkins and paper toweling and don't be afraid to make a bit of a mess-it's worth it!