For the Ketchup:

3 Pounds heirloom tomatoes, cut into large chunks

1 medium white onion, chopped (about 2 cups)

1 red bell pepper, chopped

2 cloves garlic, minced

½ tsp. yellow mustard seeds

½ tsp. celery seeds

¼ tsp. allspice

½ tsp. black peppercorns

1/3 cup apple cider vinegar

1-2 tbsp. coconut sugar

½ tsp. sea salt

For Serving:

1 Dr. Praeger’s Perfect Turk’y Burger Patty





  1. Combine mustard seeds, celery seeds, allspice, and peppercorns in a double layer of cheesecloth. Tie into a parcel using kitchen twine and secure.
  2. Add cheesecloth with spices, garlic, tomatoes, onion, red bell pepper, and apple cider vinegar to a large pot. Bring to a boil, cover with a lid, and simmer on medium-low for 20 minutes. Remove cheesecloth bag of spices and set aside.
  3. Add tomato mixture to a high-speed blender. Blend on high until smooth, about 20-30 seconds. Pour tomato mixture through a fine-mesh sieve, to remove any large clumps or pieces, and back into pot.
  4. Add cheesecloth bag of spices, coconut sugar (start with one tablespoon, and then adjust to taste depending on sweet you prefer), and sea salt to pot. Bring ketchup to a boil, reduce heat, and simmer on medium-low uncovered for 45 minutes.
  5. Allow ketchup to cool before storing in a glass mason jar. Store in the refrigerator for up to one month.
  6. To serve, prepare Dr. Praeger’s Perfect Turk’y burger according to package instructions. Top with lettuce, tomato, onion, and any other desired toppings. Smear with homemade ketchup, and enjoy!