A fruity complement to turkey is not a new concept — we’ve been eating cranberry sauce with our Thanksgiving turkey for ages, but the thought of creating a fruity condiment to complement turkey burgers surprised us, in a good way. Buttermilk biscuits, pomegranate molasses, and a cool creamy mayonnaise mixture make this turkey burger one of our favorites.
To make the pomegranate molasses, in 2-quart heavy saucepan, heat the pomegranate juice, jam, sugar, and ¾ teaspoon of the lemon juice over medium heat, stirring constantly, until jam is melted and sugar is dissolved. Reduce heat to low. Simmer 30 to 40 minutes, stirring occasionally or until mixture is thickened and measures about 2/3 cup. Set aside.
Meanwhile, in small bowl, combine the mayonnaise, sour cream, remaining 1 teaspoon lemon juice, and ¾ teaspoon of the rosemary; mix well. Cover; refrigerate.
Heat the oven to 350 degrees. In small bowl, stir together the cumin, 1 teaspoon of the rosemary, pepper, and salt. In large bowl, combine the turkey, cumin mixture, feta, and onion; mix well. Shape into 5 (4-inch) patties. Cover; refrigerate.
Separate dough into 5 biscuits; place on ungreased cookie sheet. Sprinkle tops of biscuits with remaining ¼ teaspoon rosemary; lightly press into dough. Bake 10 to 13 minutes or until golden brown.
Set the oven to broil. Broil the patties 6 inches from the heat for 4 minutes. Turn patties; broil an additional 6 to 9 minutes or until thermometer inserted in center of patties reads 165 degrees. Let stand 2 minutes.
Split the biscuits and spread the mayonnaise mixture on the split sides of each biscuit. Fill the biscuits with the turkey patties and lettuce leaves. Divide the pomegranate molasses evenly among 5 ramekins. Serve the burgers with pomegranate molasses.