Thursday, November 5, 2009

Turkey burgers with tomato jam, olives and feta

Quick, healthy and easy weekday dinners are always tough to come by. Mr. AT and I tend to gravitate towards steak because it's so easy and so very tasty, but it can't be good for us to eat beef that often, right? So last night we whipped up a turkey burger, punched up with the piquant flavors of olives and feta and incredibly delicious sweet tomato jam.

Fortunately Mr. AT was feeling quite generous of spirit and jumped in to help me prepare dinner. Usually recipes that seem fast in fact take me forever, and we end up eating at 9! I handled the tomato jam and my honey did his manly duty by handling the burger prep and grilling.

Mr. AT hates a gloopy turkey burger, but this one held up nicely, probably because the cheese was somewhat binding [Mr. AT note: I used ground turkey breast meat, which is healthier and less likely to form an overly soft burger]. With the cheese and olives in it, these burgers have tons of flavor, but it's really the tomato jam that makes it. I recommend really piling it on. It takes what could be an OK burger, and makes it super tasty. It was even better on my leftovers today at lunch. One caveat is the tomato jam took much longer than the recommended 10 minutes to burn off the liquid - it was more like 20 minutes for me. We have lots of it leftover, too, so you could probably cut down on the recipe by a third, or just use it to liven up other meat dishes.

I've been studiously avoiding carbs lately, but I threw caution to the wind and made spicy sweet potato fries for a side and ate the burger on an actual (gasp!) bun, whole wheat natch! I can't ever get my baked sweet potato fries crispy, but we both still gobble them up. How I've missed french fries!

Turkey Burgers with tomato jam, olives and feta
From Appetit


* 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)
* 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
* Tomato Jam


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.

Tomato Jam

* 1 tablespoon olive oil
* 1 cup (scant) finely chopped onion
* 1 garlic clove, minced
* 2 14-ounce cans diced tomatoes in juice
* 1 tablespoon sugar
* 1/2 teaspoon dried thyme
* 1/2 teaspoon coarse kosher salt
* 1/4 teaspoon black pepper


Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.



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