The biggest thing with these is to make sure you really FINELY chop the onions and mushrooms. It makes a world of difference. This was my first time making a turkey burger of any kind (although I have eaten them before), and I can tell you that raw they look horrible and I was very worried. After grilling though they take on a nice color and look a lot better. My husband was really not looking forward to "turkey burgers" but he was pleasantly surprised also at the flavor of them.

Reviewed On: Sep. 2, 2008

I was hoping we would like this, but that didn't happen. The pork chops themselves were fine. It's the Apple "Salsa" that is the problem with this recipe. First the texture is just odd, it's definitely not like a regular salsa texture, and it's not smooth like applesauce, and it's not even like the chunky applesauce either. I think it's just an unpleasant texture for most folks both to feel in their mouth and to see with their eyes. When I made it I looked at it oddly, when my teenage son and his friend looked at it they made that same sort of odd face, and then so did my husband. Now for taste, I think that the flavors just don't really blend well together in this manner. The apples are of course cooked (when they were made into applesauce) but the rest is all raw. Even letting it meld together for quite some time just doesn't work for this salsa. The amount of white pepper this recipe calls for is far too much I believe - I only used about 1/4 tsp of fresh white pepper and it was fairly powerful. I think if you played around with the salsa recipe and tried some fresh apples diced finely and adjusted seasonings a bit you might be able to come up with something, but as the recipe stands it just doesn't work. If you are going to try it, I would suggest making a much smaller batch of the salsa also (it makes a LOT) because a - you probably won't like it and b - even if you do like it you wouldn't use that much.

Reviewed On: Jul. 11, 2008

Very good flavor. We used a couple of pounds of chicken and still had plenty of marinade. I used all dried herbs, including the garlic (used garlic powder). I added the equivalent of 2 extra cloves of garlic (we like garlic a lot), and I also added the zest of 1 of the lemons I juiced. We only marinated for about 3 hours. We used chicken legs and boneless, skinless chicken breasts and it tasted great on both.

Reviewed On: Jun. 24, 2008