The Good News By combining a little ground turkey (a lean source of protein) with lots of summer vegetables (like red bell pepper), Joy Manning creates a meaty yet superhealthy burger. To give the patties a nice brown crust, she cooks them in her beloved cast-iron skillet. More Great Burgers

August 2009


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1 hr
2 hrs


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat 2 tablespoons of the olive oil. Add the anchovy and cook over moderate heat until it dissolves, about 2 minutes. Add the shallot and red bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the eggplant, zucchini, sun-dried tomatoes and thyme and cook over high heat until any juices have reduced and the vegetables begin to brown, about 8 minutes. Add the garlic and cook for 1 minute. Remove from the heat and season generously with salt and pepper. Scrape the vegetable mixture onto a plate and freeze until cold, about 10 minutes.

  • In a food processor, process the bread until fine crumbs form.

  • In a medium bowl, mix the chilled vegetable mixture with the bread crumbs, ground turkey and egg. Form the mixture into six 1/2-inch-thick patties and refrigerate for 1 hour.

  • Preheat the oven to 350°. Arrange the buns cut side up on a baking sheet and spread the goat cheese on the tops. Bake for about 8 minutes, until the buns are hot and the cheese is softened.

  • Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Cook the burgers, turning once until browned on the outside and cooked through, about 10 minutes total.

  • Transfer the burgers to the bun bottoms, close the sandwiches and serve.


One Serving 301 cal, 13 gm fat, 3.9 gm sat fat, 29 gm carb, 2.7 gm fiber.