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Istanbul-Style Wet Burgers

“Wet” burgers inspired by street vendors in Istanbul, Turkey are doused in a buttery tomato sauce and kept warm, making them soft, almost like a Sloppy Joe. - Julie Van Rosendaal

Istanbul-Style Wet Burgers

Total Time:






Skill Level:



  • 4 Only Alberta Beef plain or peppercorn burger patties
  • 1 cup tomato sauce
  • 4 soft burger buns
  • salt
  • 1/4 cup butter

How to Make It

Set a large, heavy skillet over medium-high heat and add half the butter to the pan. When the foam subsides, cook the burgers for 4-5 minutes per side, or until cooked through.

Transfer to a plate and add the remaining butter to the pan. Pour in the tomato sauce and a big pinch of salt and cook, stirring to loosen any browned bits in the bottom of the pan, until the tomato sauce bubbles and thickens. (Add a splash of water if it gets too thick.) 

Return the patties to the pan and flip them around in the sauce to coat. Brush the cut sides of the buns with some of the sauce before you put the patties in between them. Serves 4.

If you like, brush the tops of the buns with tomato sauce and eat them with a knife and fork, or crumble some goat cheese over the saucy patties while they’re still warm. Add a pinch of dry red chilies for some heat.

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