Turkey Burgers with Tomato Jam, Olives, and Feta

1 pound ground turkey
2/3 cup finely chopped red onion
1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping
3 tablespoons coarsely chopped pitted Kalamata olives (about 6) plus additional for topping
1 ½ teaspoons olive oil plus additional for brushing
1 small garlic clove, pressed
½ teaspoon chopped fresh rosemary
½ teaspoon (generous) coarse kosher salt
½ teaspoon (generous) black pepper
4 crusty rolls, halved horizontally
Tomato Jam

Prepare barbecue or grill pan (medium-high heat). Brush the grill rack with olive oil. Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 ½ teaspoons olive oil, garlic, rosemary, ½ teaspoon coarse salt, and ½ teaspoon pepper in medium bowl. Form the mixture into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper. Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives


Tomato Jam

1 teaspoon olive oil
2 cup (scant) finely chopped onions
1 garlic clove, minced
2 14-ounce cans diced tomatoes in juice
1 teaspoon sugar
½ teaspoon dried thyme

½ teaspoon coarse kosher salt
¼ teaspoon black pepper

Heat the olive oil in medium saucepan over medium heat. Add onion and garlic, and cook until onion is soft and translucent, stirring often, for about 4 minutes. Add the diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Set aside and let cool .


Oven Fries with Coriander Seeds

Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2 –inch thick sticks
2 tablespoons olive oil
1 ½ teaspoons coriander seeds, cracked
1 teaspoon dried thyme
Coarse kosher salt

Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to the foil lined sheet, spreading in a single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and pepper.



This particular recipe was adapted from Bon Appetit August 2008 Magazine. So it was a Friday night and I was left by myself because all my friends were either working or were too tired to do anything with me. So, the choices were to sit at home and order Chinese or cook something. Instead of spending more money on food, I decided that I would just cook a Sunday recipe on Friday Night, and what is better on a Friday Night than a burger and fries. So the recipe calls for cooking the burgers on a grill and because I live in an apartment that was not an option. So I made do with my cast iron grill that I just love and gives me the grill marks but unfortunately not the taste of a charcoal grill will give you. So if you have the options I say go outside and fire up the grill. What a “kick ass” recipe this was. The idea of making a turkey burger that has some kick to it was an exciting task. So on to my critique…. The burger was so good and the Tomato Jam was an excellent touch that the burger needed. The above recipe calls for crusty rolls and I used these miniature artisan rolls that worked great. If you want a different “burger and fries” night I would so recommend this. The fries on the other hand were somewhat of a disappointment. The fries were not as crispy as I had expected them to be. If I had deep fried them I think I would have been a little more pleased but I think the idea was for this to be a traditional healthy take on a traditional classic. Overall I would say that this was a satisfying meal that I you would enjoy. But deep fry the fries… a few more calories won’t kill you!!!