A few weeks back, I received an interesting note along with some Ballymaloe Gourmet Irish Ketchup about which I had inquired. The note boasted that Ballymaloe products are so good that I could put them on just about any dried out piece of meat or potato and I’d be happy with my decision to do so. Now, as a guy who runs a blog called Burger Weekly, I generally have ground beef stored up in my freezer. Sometimes, because I so frequently eat hamburgers out and rarely have the opportunity to cook up patties at home, that beef ends up in the freezer for a long time and can accumulate its fair share of freezer burn. So I took up the challenge presented to me, and I was pleased as punch with the findings.

While I wouldn’t say my patty was flavorless or dry, I would say that it had definitely lived beyond its peak. Without being completely filled with sugar, the Ballymaloe ketchups more than jazzed up my meal. I’m not much of an advocate of ketchup on burgers, unless of course that ketchup is needed. But these condiments would definitely taste great on french fries as well. My only complaint was that most of the flavors tasted mighty similar to one another. The Ketchup with Stout was the most distinct, and has been the one I’ve gone back to most often since opening the bottles.

Ballymaloe is ready to invade New York City stores, and is already available in plenty of places around the country. Drop them a line and getcha some if they’re not available near you.