|2 servings||calories per servings 707|
This is a dish full of favorites! These turkey burgers showcase one of our favorite products ever, Fig-Balsamic Preserves from One Screw Loose, a company that handmakes jellies and preserves in our home city of Atlanta. These preserves elevate the turkey burger to new heights. We're all about maximum surface area on a burger (for maximum crisp, seared outside and maximum transportation for Fig-Balsamic preserves) so our recipe calls for you to make two patties. Oh, and do we really need to describe how delicious "Parmesan Herbed Potatoes" are? Didn't think so!
Please read the entire recipe card before beginning.
In a medium bowl, combine the turkey, ½ teaspoon PeachDish salt, garlic, and thyme. Mix everything together gently, but thoroughly. Your hands are the best tools for this, but a mixing spoon or stiff spatula will work also.Divide the mixture in half, then half again so that you have four equal size portions. Flatten into thin discs that are 4-5 inches wide.
Wash the potatoes, and then cut away any blemishes. Cut in half lengthwise, then cut across the halves into 1/2-inch thick slices.Toss potatoes in a mixing bowl with 1/2 teaspoon Peachdish salt and 1 tablespoon of olive oil. Spread in an even layer on the preheated heavy baking sheet. Place the potato pan back on the rack. Save the bowl for reuse. Roast for 10 minutes, then flip each piece of potato and roast for 5 minutes more.
While the potatoes are roasting: heat a large sauté pan, or a griddle, to medium high heat. Add the cooking oil, if the pan is heated well the oil should be shimmery and wisping slight traces of smoke. Add the burgers to the pan by placing the bottom edge in the oil, and allowing the top edge to fall away from you. Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble through the top of the patties. Flip, and cook for 1-2 additional minutes, or until the second side is also golden-brown.
When the potatoes are fully cooked and browned on both sides. Toss the hot browned potatoes in the mixing bowl with cheese, chopped parsley and oregano.
To assemble the burgers: spread a small amount of the jam on the bottom of each bun, place one patty on each, and coat the first patty with the rest of the jam. Place the second patty, then the chard, then top bun. Serve with potatoes on the side and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...