Skillet Grass-Fed Burgers with Roasted-Red-Pepper Ketchup

Serves 4

Grass-fed beef is leaner and more flavorful—and it actually has more heart-healthy omega-3 acids—than beef that comes from animals raised on a diet of grains. If you can find it, use it in these satisfying burgers topped with spicy homemade ketchup.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

• FOR THE ROASTED-RED-PEPPER KETCHUP
• 1 tablespoon unsulfured golden raisins
• ½ (7-ounce) jar roasted red peppers, drained
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons Whole30-compliant tomato paste
• ¼ teaspoon salt
• ¼ teaspoon ground chipotle pepper or smoked paprika
• FOR THE BURGERS
• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• Whole30-compliant dill pickles (optional)

MAKE THE KETCHUP: Place the raisins and 2 tablespoons hot water in a blender container; let stand for 5 minutes. Add the roasted peppers, oil, vinegar, tomato paste, salt, and ground chipotle. Cover and blend until smooth. Use immediately, or place in an airtight container and refrigerate for up to 3 days.

MAKE THE BURGERS: Heat the olive oil in heavy large skillet or cast-iron griddle over medium-high heat. Shape the meat into four ¾-inch-thick patties. Sprinkle each patty with the salt and pepper. Cook the patties, turning once, until the internal temperature is 160°F, about 8 minutes.

Serve the patties with some of the red-pepper ketchup and, if desired, pickles.