As a result of having a favorite of all favorites, it’s hard for me to compare the turkey burgers that follow. Regardless, this was still a really good burger…and unique, to boot! Sautéed celery, green apple, and scallions keep the meat moist, while the chipotle pepper adds smokiness. I’ve never topped a burger with mayonnaise before, but the lemon thyme mayo spread on the bun actually elevated the burger from good to great. Greek yogurt can likely be substituted in place for the mayo, but I’ve turned a new leaf with the ingredient ever since falling in love with Ina’s chicken salad and I’ve found that you only need a small amount to transform a dish!

We shared this with Ryan’s family and it was met with rave reviews from everyone—not always easy to do when there are 9 of us with differing tastes and opinions on what qualifies as a fantastic dessert. The tart is only moderately sweet and the cheesecake layer is so thin it is barely noticeable, but together they form a fantastic base that allows the raspberries to shine as the star ingredient. I recommend making this several hours ahead of time to give the flavors a chance to meld; the one piece that lasted until the next day was even better! (Note—the raspberry jam does start to bleed by day 2 so just be aware if you want to make it a full day in advance)