Deluxe Turkey Burgers: Revamping Holiday Leftovers

December 23, 2013 in News

Screen Shot 2013-12-23 at 11.00.17 AM

Travel writer and photographer Lola Akinmade Åkerström paid a visit to Four Seasons Hotel Baltimore during the holidays to discover the secret to lovely leftovers: a turkey burger topped with cranberry relish, mashed potatoes and gravy. Here’s her behind-the-scenes photo essay:

What to do with holiday leftovers? Chef Zachary “Zack” Mills of Wit & Wisdom, A Tavern by Michael Mina, showed me how to use traditional holiday ingredients to create a grilled turkey burger, and also shared his grandma’s recipe for zesty cranberry relish. Plus, I got an insider’s peek at Baltimore’s Japanese-fusion restaurant PABU.

Chef Zack Mills working at the open-plan kitchen at Wit & Wisdom.

Prepping and basting a hamburger bun with butter.

Chef Zack grilling the fresh turkey patty as well as the buns

Once the patty and buns are fresh off the grill, Chef Zack first tops the bun with a generous dollop of leftover mashed potatoes followed by gravy.

Then he adds zesty cranberry relish to the grilled turkey patty.

Once the layering is complete, he completes the burger with the grilled top bun.

Chef Zack shows off his gourmet holiday leftovers turkey burger.

Chef Zack inspecting and cleaning off appetizer and dinner plates before they leave the kitchen.

Sous chef plating up dinners in the open kitchen of Wit & Wisdom.

Chef Zack overseeing the chefs and cooks as they work the stoves, grills, and ovens in the kitchen.

Preparing hors d’oeuvres while a pot pie warms under a heating lamp.

Grilled seafood ready to serve. A cook peels fresh pink cauliflower.

Mixing up cocktails and serving sake at the PABU bar.

Kitchen staff folding napkins, preparing room service meals, and going about their evening tasks.

A quick peek at the PABU kitchen with its ever-busy chefs.

Images and text courtesy of Lola Akinmade Åkerström. View more of Lola’s behind-the-scenes kitchen shots from Four Seasons Hotel Baltimore.

One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

Sites We Love
101 Cookbooks
Blogger Heidi writes about the recipes that intersect her life, travels and interests. She write cookbooks, love natural foods, take lots of pictures while doing a good amount of globetrotting.
David Lebovitz: Living the Sweet Life in Paris
Named one of the Top Five Pastry Chefs in the Bay Area, David Lebovitz left the restaurant business in 1999 to pursue writing books and now lives in Paris full time.
Lemons and Anchovies
A food fanatic who’s seriously addicted to buying cookbooks, jumps on the blogging bandwagon so that she can finally make a dent on her “Recipes-to-try” list.
Roast Duck and a Big Gooey Cake
Sit back, read on and stay awhile. There's a dish or story here for you, and plenty of room at the table.
Smitten Kitchen
The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below.