One of the gazillion things I love about food is that food brings people together. So I find myself getting disappointed every time someone shares a pumpkin recipe and someone else responds, “but I’ve looked everywhere and my stores don’t have pumpkin, so I can’t make this. boo-hoo-hoo.”
This damn pumpkin shortage is driving us apart, not bringing us together.
But for heaven’s sake, people, how do you think pumpkins get into cans in the first place? There’s a pumpkin, and it gets cooked and pureed. But I don’t mean those huge jack-o-lantern ones; you don’t want to eat those. I mean the smaller ones labeled “sugar pumpkins” or “pie pumpkins.” If you have an oven and a food processor, you can make pumpkin puree. But get this. The stuff that’s in the can is not actually what you and I look at and call a pumpkin. It’s some other closely related variety of winter squash (I have spent much time googling this hard fact.) So when you do try this at home, I actually recommend picking up a variety of winter squash – like butternut, buttercup, delicata – whatever you can get your hands on – and roasting and pureeing them together. To me this tastes a lot better than just roasting sugar pumpkins alone, and better than what you get out of a can. It freezes perfectly too, so you can make a whole bunch at a time, package it into 2-cup containers, and have yourself a big stash of pumpkin. And we can all feel together again.
Now, I know this post is going to isolate some of you who don’t have access to fresh figs, and for that I have no solution for you. Yeah, you know who you are. My dearest apologies.
For you special lil’ muffins who can walk into your grocery store and find a basket of gorgeous fresh figs, grab ’em now before it’s too late. And make these burgers. Enjoy them, savor them, love them. Just don’t talk about them too much to your non-fig-finding friends, you wouldn’t want to hurt their feelings over food!
Brie-Stuffed Turkey Burgers with Figs and Marsala
4 fresh figs, chopped
1/4 cup marsala wine
1 teaspoon minced fresh rosemary
1/2 lb ground turkey
2 tablespoons minced shallot or purple onion
freshly ground salt & pepper
1/2 teaspoon Herbs de Provence
1 1/2 ounces brie cheese, without rind, cut into small pieces*
Hamburger rolls of choice
Combine the figs, wine and rosemary in a small saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until the liquid is almost entirely reduced (about 10-15 minutes.)
Meanwhile, heat a nonstick griddle over medium heat. Combing the ground turkey with the shallot or onion, salt and pepper, and Herbs de Provence. Gently mix in the brie cheese. Form the mixture into two patties and place on the griddle, flattening with your palm. Cook for about 15 minutes, turning halfway through, until meat is no longer pink in the center.
Place some arugula on the bottom half of each roll, and top with a burger and half of the fig-marsala reduction.
*Alternatively you could keep the brie in two large chunks and stuff each one inside a burger.
Nutritional Info (includes burger & fig topping)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 14.1 g
Cholesterol: 101.3 mg
Sodium: 410.7 mg
Total Carbs: 21.1 g
Dietary Fiber: 2.3 g
Protein: 27.3 g