Turkey Burgers with Dried Tomato Ketchup

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

These unusual cheese-stuffed burgers are low in fat and cholesterol but have plenty of flavor. Adding a little water to the ground turkey helps keep the burgers light. If you don’t want to bother making the homemade ketchup—though it’s quick—spread the burgers with a little Dijon mustard, then top with lettuce, tomato, and pickle slices.


Dried Tomato Ketchup

  • 1 tablespoon vegetable or olive oil
  • ½ cup finely chopped onion
  • 1 garlic clove, finely chopped
  • 1 can (14½ ounces) tomatoes, pureed in blender or food processor
  • 2 tablespoons sundried tomato bits, cut up with scissors
  • 1 tablespoon dark brown sugar
  • 1 tablespoon cider vinegar, or more to taste
  • Salt
  • Dash hot pepper sauce


    1. For the ketchup, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is golden and very tender, about 10 minutes. Add the pureed canned tomatoes, sundried tomatoes, brown sugar, and vinegar. Bring to a simmer over medium heat. Cook, stirring and adjusting heat as necessary, until the ketchup has thickened, about 20 minutes. Add salt, hot pepper sauce, and additional vinegar to taste. (Makes about 1 cup.)
    2. Place the ground turkey in a bowl and add the water, onion, and parsley and stir gently, without mashing, to combine. Divide the meat into 4 equal portions and divide each portion in half. Shape the turkey into 8 flat patties about 3 inches in diameter. Crumble the goat cheese into the center of 4 of the patties. Top with the remaining patties and pinch the edges together to seal.
    3. Heat a large skillet, preferably nonstick, over medium-high heat until hot enough to evaporate a drop of water upon contact. Add the burgers and cook, uncovered, until browned, about 3 minutes. Turn and cook just until the burgers are cooked through, 3 to 5 minutes longer. Do not overcook, or the meat will be dry.
    4. Top each burger with a spoonful of ketchup and a few pickle slices. Serve on toasted rolls.