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 for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon