This week’s recipe is Turkey-Feta Burgers with Tomato Jam. Turn to

Few things celebrate summer better than a juicy burger hot off the grill. But what if you’re cutting back on red meat? A well-made turkey burger — one that adds a little fat to compensate for the leanness in the meat — is a fine substitute.

This turkey burger stays moist and flavorful with the addition of feta and chopped olives; a sweet and spicy homemade tomato jam steps in for ketchup.

If you like, omit the buns and serve the patties on grilled eggplant slices for knife-and-fork turkey burgers. FOR TOMATO JAM 2 pounds roma tomatoes, cored and coarsely chopped ½ cup granulated sugar ½ cup brown sugar 2 tablespoons cider vinegar

2 tablespoons freshly squeezed lime juice

1 teaspoon fresh minced ginger 1 teaspoon ground cumin 1 teaspoon salt Freshly ground black pepper

Pinch of hot pepper flakes FOR BURGERS 1 pound ground turkey

⅓ cup crumbled feta ¼ cup chopped olives (mix of green and black)

1 teaspoon chopped fresh rosemary

Salt and freshly ground black pepper

1 eggplant, scrubbed and cut into 8 thick slices Olive oil for tossing 4 hamburger rolls, split Lettuce leaves, for serving

Make tomato jam: Combine ingredients in a heavy saucepan and bring to boil over medium heat while stirring constantly. Reduce heat to a simmer and cook, stirring occasionally until mixture has consistency of thick jam, about 1 hour. Taste and adjust seasoning, then cool and refrigerate until ready to use.

Make burgers: Preheat the grill for medium-high heat.

In a large bowl, gently mix the turkey with feta, olives, rosemary, and salt and pepper. Refrigerate for about 10 minutes, then form mixture into 4 patties. In bowl, toss eggplant slices with a little olive oil; set aside.

Lightly oil the grill grate. Sprinkle the burgers and eggplant slices on both sides with salt and pepper. Place on hot grates and grill until cooked through, flipping once, 4 to 5 minutes on each side.

During the last minute of cooking, place split burger buns on grates and grill until lightly toasted.

To serve: Place lettuce on bottom bun. Top with a slice of eggplant, turkey burger and tomato jam to taste. Add top bun and serve.

Makes 4 burgers.