With cooler weather comes cool flavors. Food filled with nutmeg, cranberry, nuts and flavorful turkey. This burger is juicy and gently warming, and great along with my sweet and hot homemade ketchup. Also, no grill is required for this great football muncher. To me though nothing says fall like warm mashed potatoes, so creamy they’re like savory potato ice cream. Eat them by themselves or top your burger with them for extra flavor. Whatever you do, make sure you break up the routine this fall for the flavors of the season.

Autumn Turkey Burgers

1.3 lbs ground turkey

1 egg, beaten

¼ cup breadcrumbs

1 tsp paprika

¼ tsp nutmeg

¼ tsp cayenne pepper

¼ tsp basil (Fresh chopped is better)

Salt and pepper

Mix the ingredients in a large bowl by hand just enough so it’s homogenous. Then form the burger patties and let them rest in the fridge for a few minutes as the pan warms. Let a pan get warm over medium high heat and add a tablespoon of butter to coat the pan. Cook burgers for 5-6 minutes a side or until all the way done. Don’t press them down or all the lovely juice will escape, and careful not to overcrowd your pan. Once done let rest for a few minutes and place on a toasted bun. Top with my ketchup, shredded Gruyere, sauteed onions, or even my mashed potatoes! This should serve about four depending on how big you make the patties.

Chipolte Cranberry Ketchup

1 small can (about 5-6 oz) tomato paste

1 small can (about 5.5 oz) chipolte in adobe sauce [editor’s note, this ingredient can be very spicy to many]

¼ cup dried cranberries

3 cloves garlic minced and roasted

3 tbsp white wine vinegar

1 tbsp salt

1 tbsp sugar

1 tbsp tumeric

1 tsp pepper

Combine in a food processor and blend into a paste. Store in the fridge and use to top all manner of things from eggs, to fries, to burgers and hot dogs. Should last 1 to 3 months in the fridge.

JFL’s No-Gravy-Needed Mashed Potatoes

8 Yukon gold potatoes washed and peeled

½ cup chopped walnuts

1 cup cream

½ stick butter

3 cloves garlic

1 tbsp salt (more as needed)

2 tsp fresh ground pepper

1 cup grated Gruyere cheese

Make sure if you have a mix of big and small potatoes you cut the bigger ones in half. Cook for 12 to 20 minutes in boiling water or until a fork can easily pierce the flesh. While the potatoes cook, combine the cream, butter, salt, garlic, nuts and spices in a small pan. Place the pan on low heat, stirring often. Keep an eye on it so it doesn’t scorch; the goal is to keep it warm and meld the flavors. Drain the cooked spuds and place them in the mixing bowl of your mixer with a paddle attachment and whip for a minute or two. Then add your cream mixture and beat some more, then finish with your cheese and keep beating to combine.

If you don’t have a mixer you can always show off your Popeye arms and use an old fashioned masher and ricer.  It’s a great workout and a great excuse to make someone else do the dishes. Enjoy the wonderful harvest flavors of the season while we keep on cooking.

Joey Schmidt,or ‘JFL,’ is a Certified Sommelier, Birmingham Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for Rated R Cocktails, which updates weekly with drink recipes and news. Look for Rated R Cocktails on Twitter, Facebook, and the Internet.