“Don’t mess with my ketchup” is what Anita told me. And yeah, usually I do listen. But not this time. I was going to make ketchup leather no matter what. And you know what? When we’d finished off our hot-off-the-grill burgers topped with ketchup leather Anita said “Ok, you can mess with my ketchup anytime.”
Ketchup leather makes ketchup on burgers an even better thing. Tastes like ketchup. Looks like a Fruit Roll-Up. But here’s the cool part (besides the wow factor). It doesn’t leak out of your burger. If you’re like me, you’re not shy when squeezing ketchup onto your burger. But the more toppings and the more ketchup, the more that squeezes out. Dripping all over the place and eventually leading to a burger disaster. Not with ketchup leather. Everything stays right where it belongs.
Make a big batch and keep them in the fridge for the next time you make burgers. I really enjoyed it on our copycat of Red Robin’s Royal Red Robin burger.
- 2 cups ketchup
- Your favorite seasoning cracked black pepper is my favorite
- Preheat your oven to 170 F.
- Line a baking sheet with parchment paper. Spray the paper with non-stick spray.
- Squeeze the ketchup out onto the parchment paper. Using a spatula or the back of a spoon, spread it out evenly. You don’t want it too thick, but you don’t want it too thin either.
- Place in the oven for 3 hours.
- Let cool completely before cutting into squares or circles for use on burgers.
Nutritional values are approximate.