About a year ago, I decided that my occasional home made burger was always lacking something, no matter how creative I was. So, I began to look at the fundamentals. To begin my research, I spent several months eating burgers from all over town with a near embarrassing and gut busting frequency. Then, I began the odyssey of perfecting the burger at home.
1 28-oz. can whole peeled tomatoes 3 tbsp. extra-virgin olive oil 1 medium yellow onion, chopped 1⁄2 cup cider vinegar 1⁄3 cup packed dark brown sugar 2 tbsp. tomato paste 1 tsp. kosher salt, plus more to taste 2 tsp. tamari 2 tsp. worcestershire 2 tsp. oyster sauce 5 anchovies, finely chopped and mashed into a paste
1. Purée tomatoes in a blender; set aside. Heat oil in a 4-qt. saucepan over medium heat. Add onions; cook until soft, about 8 minutes. Add tomato purée, vinegar, brown sugar, tomato paste, and salt; cook, stirring occasionally, until thick, about 1 hour.
2. Purée cooked tomato mixture in a blender. Transfer to a bowl; season with salt and stir in remaining ingredients. Cover and chill before using.
MAKES ABOUT 2 CUPS
This article was first published in Saveur in Issue #122