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Turkey Burgers with Tomato Jam, Olives, and Feta

Turkey Burgers with Tomato Jam, Olives, and Feta



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Fire up the grill for this turkey burger recipe, stuffed with salty feta cheese, garlic, rosemary, and onions. Then you'll top it with more cheese, Kalamata olives, and a delicious tomato jam.

Ingredients

  • 2/3 cup finely chopped 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 1/2 teaspoons olive oil plus additional for brushing
  • 1 small garlic clove, pressed
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon (generous) coarse kosher salt
  • 1/2 teaspoon (generous) black pepper
  • 4 crusty rolls, halved horizontally

Recipe Preparation

  • Prepare barbecue (medium-high heat). Brush grill rack with oil.

  • Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form 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.

,Photos by Gail Albert HalabanReviews Section

Recipe: Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives

Feta and kalamata olives–a match made in gastronomic heaven. Great on a mezze platter, divine in a Greek Salad, and a flavorful way to jazz up turkey burgers. Paired with a Greek Salad to keep the flavor theme going, this is a nice, light meal that pops. Adapted from a Bon Appetit recipe.

Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives
Makes 8-10 burgers

Burgers
2 lb. ground turkey
½ large onion, chopped fine (red onion is nice)
6 oz. feta, crumbled
½ c. chopped, pitted kalamata olives
1 tbsp. olive oil
2 garlic cloves, minced
1-2 tsp. chopped fresh rosemary leaves
salt and freshly ground pepper
extra chopped, pitted kalamata olives and crumbled feta

Tomato Jam
1 tbsp. olive oil
½ large onion, chopped fine
2 garlic cloves, minced
2 (14-oz.) cans diced tomatoes in juice (I used petite diced)
1 tbsp. sugar
½ tsp. dried thyme
½ tsp. salt pepper
freshly ground pepper

1. BURGERS: Mix all ingredients together and shape into patties. Grill on griddle, using olive oil.

2. TOMATO JAM: Heat oil in large saucepan over medium heat. Add onion and garlic and cook until onion is soft and translucent. Add remaining ingredients and cook over medium-high heat until almost all the liquid has evaporated, stirring occasionally, about 15-20 minutes. Cool. Serve burgers with tomato jam on top, and sprinkle with more chopped kalamata olives and crumbled feta.


A Turkey Burger Success!


The last time I tried turkey burgers, I had a total flop of a dinner. I was determined to try again, knowing so many people that love turkey burgers.

In my paring down of the piles of cooking magazines, I ripped a page out of Bon Appetit, from August 2008. Just one year ago. The recipe is called “Turkey Burgers with Tomato Jam, Olives and Feta”. I don’t know whether it would have sparked my interest, normally, but I read through the recipe and the combination of ingredients appealed to me. The recipe says that it is also good made with ground lamb, which I love. Rrrrrrip, in the “keep to try” pile.

The tomato jam wasn’t really a jam. It was a thick sauce. The flavor, when I stuck to the original recipe was a little dull and, well, not very jammy. So, I added more sugar and some crushed red pepper – sweet and heat. I was pretty happy with the result, but not crazy about the texture. I may fiddle with this one, because it was a good complement to the burgers. I think maybe I should puree the “jam” or make it with crushed tomatoes instead of diced tomatoes. Hmmm.

The turkey burgers themselves were juicy and delicious. I followed the recipe, with the exception of a couple of items, and served the burgers on home-made wheat rolls (made with the last of the 5 minute bread dough). I can’t tell you how much a good roll can transform a burger. S, as usual, grilled the burgers to perfection and toasted the rolls, too.

And, on the same page as the burgers, with the recommendation to serve them together, was a recipe for Oven Fries with Coriander Seeds. I skipped the coriander seeds, since I didn’t have them in the house, and cooked the fries more quickly using the “convection roast” setting on my oven. They were crunchy on the outside, moist on the inside – a great, if a little bit decadent, accompaniment to the burgers.

With the Vietnamese Chicken Salad from Monday night, two winners in a row.

Turkey Burgers with Tomato Jam, Olives and Feta
adapted from from Bon Appetit

1 lb. ground turkey
2/3 c. finely chopped red onion
1/3 c. crumbled feta cheese, plus additional for topping
2 Tbsp. coarsely chopped pitted Kalamata olives
1 1/2 tsp. olive oil plus additional for brushing
1 garlic clove, pressed
1/2 tsp. chopped fresh rosemary
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 crusty rolls, halved horizontally
Tomato Jam

Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, salt and pepper in medium bowl. Form into 4 patties, each about 1 inch thick.

Grill burgers until well browned with grill marks on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted.

Serve burgers with tomato jam (below), and additional feta, if desired.

Tomato Jam
adapted from Bon Appetit

1 Tbsp. olive oil
1 c. finely chopped onion
1 garlic clove, pressed
1 28 oz. can diced tomatoes in juice
2 1/2 Tbsp. sugar
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/8 – 1/4 tsp. crushed red chile pepper

Heat oil in medium saucepan over medium heat. Add chopped onion and garlic cook until onion is soft and translucent, stirring often, about 5 minutes. Add diced tomatoes with juice, sugar, thyme, salt, black pepper and red chile pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 15 minutes.

This recipe can be made ahead of time and refrigerated. Warm to serve.

Oven-Baked Herb Fries

2 large russet potatoes
1 1/2 Tbsp. extra virgin olive oil
1/2 tsp. dried herbes-de-provence
salt and pepper

Preheat oven to 450 degrees – convection or convection roast setting.

Scrub potatoes, then dry them and cut into fries by slicing each potato, lengthwise, into 3/8-inch planks and cutting each of those, legthwise, into fries about 3/8-inch wide. Put all of the fries into a bowl and toss with the olive oil and herbes-de-provence.

Spray a large, rimmed baking sheet with canola oil spray. Spread the fries onto the baking sheet in a single layer. Bake for about 25-30 minutes, until they are golden brown and crisp on the outside.

Remove from the oven and season with salt and pepper, if desired. Serve immediately.


Tender Greek Turkey Burgers

These Tender Greek Turkey Burgers are a hit. Ground turkey is blended with garlic, kalamata olives, feta, and capers. Stack’em how you want, but cucumbers, roasted red peppers, and spoonfuls of tzatziki are the true way to go.

Burgers: you can do so many fun things with them. And the restaurants in my little town do not shy away from being adventurous. Menus here are brimming with bold combinations that include bourbon maple bacon, guacamole and grilled pineapple, fried egg and béarnaise… but every time we go for burgers, I find myself ordering the same ol’ classic stacked with cheddar cheese, pickles, a tomato, crisp iceberg, an onion, ketchup, mayo, and mustard.

That, my friends, is the perfect burger.

But at home, I like to shake things up once in a while. And I certainly don’t regret shaking things up to bring you this beautiful beast.

How to make a juicy and flavorful turkey burger.

Turkey burgers get a bad rap for being dry and flavorless because they’re lean fat is flavor. But there are ways around this.

Don’t overcook your burger. Overcooked poultry is a recipe for disappointment. I get it, salmonella is awful and we’re better safe than sorry—but safe doesn’t have to mean lacking in everything good. Get yourself a meat thermometer (one of the most important kitchen gadgets, in my opinion), and cook those patties until they reach an internal temperature of 160º F. Protein continues to cook after being removed from heat, so it will reach the preferred internal temp of 165º F once your burger is fancied up and you bite into it. A little side tip: using your thumb to press a dimple into the center of any burger patty will keep it from shrinking up and drying on the grill.

Jack up the seasoning. When it comes to flavor, poultry needs all the help it can get. So don’t be afraid to season the heck out of it. The rule of thumb is 1 teaspoon of salt for every pound of ground meat. In my turkey meatball recipe, I cut the salt in half because the marinara they’re cooked in brings on extra flavor. But when it comes to burgers, salt’em up. Garlic powder, onion powder, herbs, and Worcestershire sauce go a long way, too.

Get the right kind of meat. Look for ground dark meat turkey. If you can’t find that, find a turkey that is, at max, 80-90% lean. (Butcher is best, but as Ina Garten would say, store-bought is fine.)

Add moisture. I always add an egg to any burgers I make as a binder, but here, the egg multitasks by bringing some extra moisture to the meat.

Refrigerate before cooking. This step is more to help with keeping the patties together than assisting with tenderness and flavor, but it’s crucial. I refrigerate my turkey burgers and meatballs for at least 30 minutes prior to cooking, if not a few hours longer.

Tender Greek Turkey Burgers.

I’ve been all about (and maybe overdoing) Mediterranean flavors lately. It shows in these antipasto sandwiches and in these stuffed pasta shells. But before taking a break from all of that good stuff, I had to bring you this recipe.

The patties are packed with garlic, kalamata olives, briny capers, feta cheese, red onion, and spices. Every bite is jam-packed with flavor, making these turkey burgers a total win for warm-weather dinners. When it comes to toppings, I like to slather on the tzatziki and pile on the cucumbers and roasted red peppers.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.

Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.


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Here is what you need:

Step 1: Mince garlic, then melt butter in saucepan and saute spinach with garlic, until spinach is wilted and set aside to cool. Drain any liquid if necessary.

Step 2: In large bowl, mix together ground turkey, feta, egg, spinach mixture, and breadcrumb until well blended.

Step 3: Form turkey mixture into 10 patties place on parchment paper covered cookie sheet. Flash freeze for 20 minutes.

Step 4: Wrap each patty individually with parchment paper or saran wrap. Divide patties into two gallon size freezer bags (be sure to label bags first!) Freeze until needed.

Step 5: To cook, grill frozen patties for 7-9 minutes per side until done.

Step 6: Serve on Hamburger buns with lettuce, tomato, onion, or any other favorite burger fixings!


Starting the Mediterranean diet? Here’s what you need to know to fully enjoy the benefits of this delicious and effective way of eating.

The Mediterranean diet is known for its numerous health benefits including heart health, protection from certain types of cancer, protection from Alzheimer’s, protection from depression, weight loss and many more. It is considered the gold standard of diets not only because of its benefits, but also because it is delicious, easy to follow long-term and sustainable for the environment. Because of all the attention it has received, there may be a few things you may have heard- some may be true and some may be false- and have certain expectations of how this way of eating works. So, let’s clarify any misconceptions you may have.


Tools to Make The Best Turkey Burger Recipe:

  • Small mixing bowl. One like this that doubles as a serving bowl is perf. . True story: the hubs got me one for Christmas one year and I was like, “So romantic, thanks…” It took me less than two meals to realize it was legit the best gift, ever.
  • A solid cast iron skillet. Trust us when we tell you it’s hands-down one of the most versatile kitchen pans you will ever own


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The renowned chef is sharing a recipe for turkey sliders that will make you mvp with the crowd that comes over to watch pro football's biggest game.

How to make a perfect burger?

Gordon ramsay challenges mia castro to make the perfect tailgate turkey burger | ramsay in 10.

We're bringing gordon ramsay street burger to kensington high street from 17th may.

Gordon ramsay's burger (formerly known as burgr) was top on the list, open until 1am, and had options for kari since she doesn't eat red meat or pork.

Missed badly gordon ramsay's burgers previous time i traveled to vegas, but was determined to go and try them.

Chef gordon ramsay courgetti spaghetti with turkey meatballs recipe.

Gordon ramsay challenges mia castro to make the perfect tailgate turkey burger | ramsay in 10.

¿has estado en gordon ramsay burger?

6 pts • weight watcher points+:

Gordon ramsay burger is also open for breakfast.

Missed badly gordon ramsay's burgers previous time i traveled to vegas, but was determined to go and try them.

Wayyyyy too much also, from gordon's other recipes online:

Home slider burger philips airfryer gordon ramsay turkey sliders recipe.

Gordon is putting the challenge out there to hell's kitchen challenge queen mia castro to make a delicious burger in 10 minutes!

I made them and ugh, i should have trusted my gut about that much garlic.

Gordon ramsay challenges mia castro to make the perfect tailgate turkey burger | ramsay in 10.

Born 8 november 1966) is a british chef, restaurateur, television personality, and writer.

View top rated gordon ramsay burger recipes with ratings and reviews.

Gordon ramsay style mushroom and leek pasta, pear tatin, cape town turkey burgers with tomato jam, olives and feta bon appã©tit, august 2008.


What if I don’t have a grill?

I’m so happy you asked! You can achieve a similar char from a cast iron skillet . You will at least get great caramelization that will form a “crust” of sorts. So that would be my second choice. And of course these burgers would also be delicious if you sauté them in whatever your favorite sauté pan is — they just might not develop a “crust” on the outside.

A grill however, isn’t just a cooking tool, it acts almost as an ingredient, as it adds its own unique flavor. The aforementioned smoky, char flavor, that is.

The grilled Mediterranean burgers are quick and easy to make — you can even make and shape them the night before you plan to serve them. Just wrap them tightly in plastic and keep them refrigerated until you’re ready for them to hit the grill (or the pan).

Oh, and I make a very easy Sun-Dried Tomato-Lemon Mayonnaise to go with these burgers. It’s so good that you just might want to eat it with a spoon! (It’s included in the recipe below.)