Turkey burgers with tomato jam, olives, and feta

In a spread that included two other burgers and two hot dogs, all with their fancy dressings, these were the  tastiest and the juiciest.  Really, they were delicious!  At the same time, they had nice light flavors and were still as meaty and hearty as the other burgers.  I made the same number of each burger, and this one was the only one that had none left over.  Definitely a make-again.

This recipe is from the August 2008 issue of Bon Appetit.

INGREDIENTS

Burgers:  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: 1 tablespoon olive oil 1 cup 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

PREPARATION

For tomato jam:
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 (serve warm or at room temperature).

For burgers:
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. 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.