my Japanese wife uses more ketchup than I do. When I use it it’s more likely to be as an additive to add a little bit smoother tomato flavor when making a pasta sauce, or even in a chilli.
But I don’t like it on burgers anymore.
Maybe it’s the quality of meat I tend to buy but I prefer my burgers with virtually no condiments at all. In the summer, I make 1/2 pound patties out of grass fed beef and cook them medium rare before putting them on a slightly buttered and toasted brioche bun. Other than maybe a thick slab of swiss and/or bacon, I eat them just that way. So good.
Oddly, I had a bagel and a smear of green onion chive cream cheese with Miso soup for breakfast LOL
Go figure LOL
Try making a French dressing with ketchup, mayonnaise and mustard for your hamburgers. To your dressing, dice a little onion and add it with pickle relish. When cooking your hamburger, sprinkle on Johnny’s Seasoning Salt.
I said I use ketchup to make French Dressing. Actually it is 1000 Island Dressing. This is the only salad dressing I will use for a Crab Louie.