Thanks! This is fun for me too. I made Chipotle Chicken with Black bean salad last night that I should probably post a picture for.
Smay- Do the garbonzos stay crunchy through the week? I was planning on making them sometime this week. If I do I'm spice them twice on your recommendation. As for the couscous...we can have that? Couscous is pretty much pasta in little itty bitty balls. (semolina) I LOVE couscous.
Turkey burgers go against my better judgement since really you want beef. An no other meat tastes quite like beef. The best plan of attack would be to give your turkey burger beef taste. There's a word for it. If you follow any of the food shows, you'll notice a word coming up more and more ~Umami
Umami is the rich opulent fatty taste that we love and several things have them: Soy, Worcestershire, MSG, seaweed, cheese, mushrooms and so on.
I would start with that. Mix ground turkey with Worcestershire (~tsp per patty or so) and sprinkle with Accent before mixing. (MSG) Split the burger patty ball into 2 and form them into 2 really flat patties. Pile 1 TBS of a good herbed feta in the center. Cover the patty n cheese with the other patty and seal the sides with a little pressure. Cook until done.
Meanwhile, sautÃ© mushrooms with a bit of olive oil and garlic (garlic goes in once the mushrooms are releasing juices so it doesn't burn) Season with a fresh herb preferable matching the herb in the feta, but not necessary.
Another route could be soy, hon-dashi (Japanese spice made from seaweed) and wasabi of you like spicy Asian. Skip the cheese, but consider a slaw with white wine vinegar, sesame oil (1-2 drops with do if toasted), ginger and daikon radish shavings on top after cooking or as a side salad. If you LOVE mushrooms, porcinis would be great. I go over the top with them sometimes.
If you decide turkey is REALLY what you want to taste, go with turkey seasonings like sage, rosemary and thyme. Cranberry chutney for a topping?
I think you'll be able to fix the taste, but I'm not sure about the moisture since it needs to cook though completely and there's very little fat. I shop again in 2 weeks. I'll give it a try and see if I can come up with a moisture answer. Sorry if I come out sounding like a know-it-all. I'm totally not. I'm just a food geek and stuff like this gets me going.