Filipino Burger with Homemade Banana Ketchup
This Filipino burger features a juicy soy-garlic beef patty glazed with sweet-savory homemade banana ketchup and topped with a perfectly fried egg. Bright calamansi flavor balances the richness, creating a comforting, nostalgic burger inspired by classic Filipino street food and home-style flavors.
Servings 4 burgers
Calories 650kcal
Cost $14 for entire recipe
Equipment
- Mixing bowl
- Skillet or grill pan
- saucepan
- Blender or immersion blender
- Spatula
- Measuring cups and spoons
Ingredients
Homemade Banana Ketchup
- 2 ripe bananas mashed
- ½ cup tomato sauce
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 cloves garlic minced
- ½ tsp paprika
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup water
- Optional: 1–2 drops red or yellow food coloring
Burger Patties
- 1 lb ground beef 80/20
- 2 cloves garlic minced
- 1 ½ tbsp soy sauce
- 1 tbsp homemade banana ketchup
- 1 tbsp calamansi juice (or lemon + lime mix) can be found online
- 1 tsp brown sugar
- ½ tsp black pepper
- ½ tsp onion powder
Banana Ketchup Glaze
- ¼ cup homemade banana ketchup
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp calamansi juice (or lemon and lime mix) can be found online
- 1 tsp oil
For Assembly
- 4 brioche or soft burger buns
- 4 eggs
- Shredded lettuce
- Sliced tomatoes
- Optional: sliced American or cheddar cheese
- Optional: mayo or garlic aioli
Instructions
Make the Banana Ketchup
- Combine bananas, tomato sauce, vinegar, brown sugar, garlic, paprika, cloves, salt, and water in a saucepan.
- Simmer over medium-low heat for 15 minutes, stirring frequently.
- Blend until smooth. Add food coloring if desired.
- Let cool completely; refrigerate until ready to use.
Prepare the Burger Patties
- In a mixing bowl, gently combine ground beef, garlic, soy sauce, banana ketchup, calamansi juice, brown sugar, black pepper, and onion powder.
- Form into 4 even patties.
Make the Banana Ketchup Glaze
- In a small saucepan, combine banana ketchup, soy sauce, brown sugar, calamansi juice, and oil.
- Simmer 2–3 minutes until thick and glossy.
Cook the Burgers
- Heat a skillet or grill pan over medium-high heat.
- Cook patties for 3–4 minutes per side.
- Brush generously with banana ketchup glaze during the final minute of cooking.
Fry the Eggs
- In a separate pan, fry eggs sunny-side up or over-easy.
- Lightly season with salt.
Assemble the Burgers
- Lightly toast buns.
- Spread mayo or garlic aioli on the bottom bun.
- Layer lettuce, tomato, glazed burger patty, optional cheese, and fried egg.
- Top with bun and serve immediately.
Notes
- Banana ketchup flavor: Homemade banana ketchup is sweeter and milder than tomato ketchup and is essential for authentic Filipino flavor. Avoid substituting regular ketchup.
- Calamansi juice: If calamansi isn’t available locally, bottled calamansi juice can be ordered online and works well. A lemon–lime mix is a suitable backup.
- Don’t overmix: Gently combine the patty ingredients to keep the burgers juicy and tender.
- Glazing tip: Brush the banana ketchup glaze during the final minute of cooking to prevent burning while still achieving a glossy finish.
- Egg doneness: Sunny-side up or over-easy eggs are traditional and allow the yolk to act as a rich sauce.
- Cheese option: American cheese melts best, but mild cheddar also pairs well with the sweet-savory flavors.
- Make ahead: Banana ketchup can be prepared up to 2 weeks in advance and stored refrigerated in an airtight container.
- Protein swaps: This recipe works well with ground chicken or pork; cook poultry thoroughly to 165°F.