Skip to main content

Turkey Cheeseburger with Apple Relish

After having pork burgers, then chicken burgers, I felt the need to round out my burger week with a Turkey Cheeseburger with Apple Relish.  Do you remember the math equation if A=B, and B=C, then A=C? Well if the equation held true for all those math problems it must hold true for this recipe, too.  Apples and bacon go together, bacon and turkey go together, therefore apples and turkey must go together, right?

Modifications Made (Relish): One large onion was used to one Gala apple.  Two onions, even when cooked down seemed like a lot of onion for just four burgers.  Using a sweet onion such as the Gala, the maple syrup was omitted.  Fresh nutmeg and thyme were replaced with dried.

Modifications Made (Burger): Smoky bacon was replaced with applewood smoked bacon to enhance the apple flavorings in the burger.  For the patty, yellow mustard with a dash of dry mustard for an extra kick was used in place of Dijon mustard. With all this fat in the burger, why stop at cooking the patties in olive oil when they could be cooked in bacon grease? Instead of plain bread and butter pickles, garlic bread and butter pickles were used.  Buns were toasted for good measure in a splash of butter with the remaining bacon/turkey drippings.

Scaled for Likability: Good
For all the flavorings in this burger, the burger was almost bland.  It was as if the flavorings cancelled out each other.  The apples relish needed to be a variety where the crunch was maintained and not turn to mush and needed an extra dash of salt.  Being a named brand bacon, the bacon itself was tasteless and lacked salt.  Using white cheddar was a good choice to offset the sweetness of the apple along with the garlic bread and butter pickles.  With a different relish and better bacon, this burger would be better.  I would definitely eat it again but I wouldn't go out of my way to make it as it was a lot of prep work.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,