Heinz Launches World's First Tomato Ketchup Burger
Heinz has launched the ultimate ketchup lover’s dish
Celebrating the unmistakable taste of ketchup we all know and love, Heinz has launched the ultimate ketchup lover’s dish, the Heinz Tomato Ketchup Burger, and it’s just in time for International Burger Day on the 28th May.
Partnering one of the world’s most loved foods with the world’s number one ketchup in an iconic pairing, the Heinz Tomato Ketchup Burger promises to elevate your everyday
hamburger and is the ultimate ketchup meal for those who love ketchup...on their ketchup.
Using Heinz’s own tasty sun-ripened tomatoes and absolutely no artificial colours,
flavours or preservatives, every layer of this extraordinary burger is bursting with the
rich flavour and quality that comes from Heinz Tomato Ketchup.
From a succulent ketchup beef patty nestled between a tangy ketchup brioche bun,
this burger promises to bring the mouth-watering taste of Heinz Tomato Ketchup to
its fullest and in every layer, from the first bite through to the final mouthful.
Andita Rasiyid, Head of Marketing ASEAN Trading at Heinz, said: “The superior
taste and quality of HEINZ Ketchup is unparalleled. We wanted to create the ultimate
burger to celebrate one of the best days of the year. In tandem with Fatburger, we’re delighted to bring ketchup lovers in Singapore the world’s first-ever ketchup burger - one they can relish within the safety and comfort of their own homes.”
Running for a limited time only from 28th -30th May, the Heinz Tomato Ketchup Burger
is available from Fatburger branches. To make sure you will not run out of ketchup on International Burger Day, every burger ordered will receive a small bottle of ketchup to commemorate the occasion.
And for those who are unable to purchase a special edition burger, HEINZ Ketchup has recreated a special recipe to help everyone recreate it at home.
RECIPE TO CREATE AT HOME
Heinz Ketchup Burger
Cooking / Preparation instructions
BEEF BURGER INGREDIENTS
? 1 Heinz Tomato Ketchup brioche bun, sliced in half (please find recipe for the
ketchup bun below) OR 1 pre-made brioche bun glazed over with the desired level of
Heinz Tomato Ketchup
? 40g of butter
? 10g of Heinz Tomato Ketchup
? Burger Sauce: 10ml Heinz Tomato Ketchup, 10ml Heinz [Seriously] Good
Mayonnaise, 2ml of Worcestershire sauce, 3 drops Tabasco
? 1 gherkin chopped into cubes
? 160g minced beef (to make 2 beef patties at 80g each)
? 4 slices of Cheddar cheese
? 2 strips of bacon + Heinz Tomato Ketchup. (approx.10g)
? 1 potato to make ‘shoestring fries’ + Heinz Tomato Ketchup (approx. 10g)
HEINZ TOMATO KETCHUP BEEF BURGER METHOD
Step one: Preheat oven to 170 degrees
Step two: Mix the Heinz Tomato Ketchup together with the sliced cheddar cheese and crush with a fork until you get a smooth paste. Let the mixture cool for 30 minutes and then form slices of ‘ketcheddar’ approximately 30g each. Leave to one side
Step three: Mix 160g of minced beef with 20g of Heinz Tomato Ketchup. Then form two
hamburgers 80g each. Leave to one side
Step four: Mix the Heinz Tomato Ketchup, Heinz [Seriously] Good Mayonnaise,
Worcestershire Sauce and Tabasco together until a consistent colour is achieved. Leave to one side
Step five: Chop the gherkins into small cubes and leave to one side
Step six: Brush the bacon with Heinz Tomato Ketchup. Bake in the oven (170 degrees) for 12 minutes. Then leave at room temperature until crisp, and in the meantime, turn the ovenup to 200 degrees heat
Step seven: Peel the potato and then square (by cutting the tips, base and top so that it is a rectangular or square). Cut into thin julienne strips until the whole potato is finished. Then heat oil in a pot or wok-type pan (enough to completely submerge the potato strips) and the oil must be very hot. Then add the potatoes to the pan, leave for 20 seconds to cook and then begin to stir for one minute with a slotted spoon and let them rest and cool on absorbent paper. Once cooled, glaze with the desired amount of Heinz Tomato Ketchup and put into a baking dish and bake in the oven until crisp (3 to 4 minutes). Once complete, turn the oven down to a medium heat. This should look similar to shoestring fries
Step eight: Mix 40g of butter (soft) in a bowl with 10g of Heinz Tomato Ketchup and stir.
Spread evenly on both sides of the previously made ketchup brioche bun (or pre-made
brioche bun) and then place in a pan over a medium heat until toasted
Step nine: Heat a frying pan to maximum temperature. Once heated, place the two burgers on the pan and lower the temperature to a medium heat. Cook for two and a half minutes on either side. When turning halfway between cooking, put the slices of cheese on top. Cover the pan with a lid until the cheese is melted
Step ten: At the base of the bun, add the burger sauce and chopped gherkins. Then add one of the burger patties and a little burger sauce in the middle and then add the second burger patty on top (with the cheese). Then add the bacon over the second burger and finish with fried grated potato and Heinz Tomato Ketchup
BRIOCHE BUN INGREDIENTS
The below quantities will make 3-6 Heinz Tomato Ketchup brioche buns.
? 400 g of flour
? 145ml of water (you can replace the water with beetroot and water mixed together if
you’re looking for a richer red burger bun. More information can be found below*)
? 65g of Heinz Tomato Ketchup
? 25g of powdered milk
? 50g of butter
? 3g of dry yeast
? 8g of salt (2 teaspoons)
? Optional: White sesame seeds
Ingredients for the browning:
? 1 egg
? 50ml of milk
*Beetroot and water mix: To help achieve that deep and rich red colour for the brioche bun, cook chunks of beetroot in boiling water until they are soft. Then take them to a food processor or blender, along with 200ml of boiling water, strain and leave only the liquid concentrate.
BRIOCHE BUN METHOD
Step one: Place all the dry ingredients in a mixer and mix together
Step two: Add the Heinz Tomato Ketchup and gradually incorporate the optional
beetroot/water mix, or water, and knead for 4 minutes. Then add the butter in small cubes, and knead for 4 more minutes
Step three: Remove the dough and let it rest for about 15-25 minutes
Step four: Cut the dough into 80-100g rolls, roll it up, and arrange on a baking sheet. Let it ferment for approximately 70-90 minutes in a fermentation chamber, or if you’re making this recipe at home, cover with cloth and cling film (or plastic covering) and leave in a warm space
Step five: Preheat oven to 180 degrees
Step six: Once fermented, paint with the egg and milk, with the optional addition of sprinkling sesame seeds on top
Step seven: Place in the oven and cook for 20-25 minutes
Step eight: Let cool