Goofy, but new to me.
“When seen from a culinary rather than a technological vantage point, the ketchup leather technique doesn’t solve a problem so much as it offers a different way of experiencing ketchup on burgers. The pleasure of a cheeseburger comes from the hot patty’s ability to melt and meld with the cheese, yielding a glorious merger of flavors. When squeezed or even spread, condiments must either be applied to the bun or atop the patty. Both approaches resist incorporating the flavors into the burger itself”