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.
About Turkey Burgers. We had them tonight instead of tomorrow because S was still here for dinner before heading out. The unanimous feeling was that we all like regular burgers better – much better. We all cleared our plates, maybe everyone was just hungry, but the burgers were kind of tasteless.
I used the “Kid Friendly Turkey Burgers” that I found on Epicurious. I was a little skeptical as to whether the more highly seasoned recipes (Southwestern! Jerk! Asian! Barbeque!) would work with the girls. In those recipes, it seemed like the turkey would be solely the vehicle for the exotic flavors, but the essence of the meat would be lost. In the case of the burgers that I made, they were light on spices and you still didn’t taste the turkey so well – especially after adding condiments.
Oh, well. Better luck next time. And, next time I’ll try not to burn the rolls.
If you have a turkey burger recipe that you love, let me know!