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No Buns Needed For These Dressed Up Burgers

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ANNE-MARIE HODGES AND PAM BRANDON, Divas of Dish

Published: October 2, 2007

Sometimes, it's all about sinking your teeth into a big, juicy burger.

You know the feeling: Neither a day of champagne and shoe shopping with Mr. Right, nor even a full body massage (while eating chocolate) can distract you once the heady aroma of a neighbor's grill teases your olfactory system.

Though purists may argue that only the best cuts of beef comprise the pinnacle of patties, creative cooks are turning to ground chicken, turkey, lamb and even freshly ground ahi tuna and swordfish steaks to grace their toasty buns.

Tweaked with all manner of fresh herbs, exotic spices and gourmet cheeses, diva burgers are dressed to entertain in style. Buzz a trendy handmade ketchup or pesto in the blender to adorn your meaty masterpiece, and even the hottest buns aren't necessary.

TURKEY BURGERS WITH SUN-DRIED TOMATO KETCHUP

For the ketchup:

1 cup oil-packed sun-dried tomatoes, drained

1/2 cup ketchup

2 tablespoons capers, rinsed

1 teaspoon sugar

2 tablespoons balsamic vinegar

2 tablespoons fresh basil

Coarse salt and cracked black pepper to taste

For the burgers:

1 pound ground turkey

2 cups sliced mushrooms, sauteed

2 garlic cloves, minced

1 egg, lightly beaten

3 tablespoons fresh flat-leaf parsley, minced

1/2 cup packaged breadcrumbs (or one stale slice of bread, crumbled)

6 ounces crumbled goat cheese

Coarse salt and cracked pepper

2 tablespoons olive oil

Puree ketchup ingredients. If needed, thin with water.

Combine turkey, mushrooms, garlic, egg, parsley, breadcrumbs and cheese. Season with salt and pepper. Form into 6 burgers. Heat oil in skillet on medium-high heat. Sear burgers 5 minutes on each side or until juices run clear. Serve with sun-dried tomato ketchup.

Makes 6 servings.

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