Make Spike's fall turkey burger and pumpkin shake

There's nothing better than seasonal eats. Here, former "Top Chef" star Spike Mendelsohn shares his recipes for a fall turkey burger with caramelized apples and Camembert cheese and a yummy pumpkin shake.

Fall Turkey Burger with Caramelized Apples, Onions and Camembert Cheese

Makes 6 burgers


  • Turkey mixture

    • 2 tbsp. butter
    • 1 cup diced celery
    • 1 cup diced scallions
    • 2 green apples, diced
    • 1/2 cup canned chipotle chiles in adobo sauce
    • 1 cup mango chutney (preferably Major Grey's brand)
    • 30 oz. ground turkey
    • 1/2 cup freshly grated lemon zest
    • 1/2 cup fresh lemon juice
    • 1 tsp. sea salt
    • 1 tsp. freshly ground black pepper
  • For apples and onions

    • 4 tablespoons butter
    • 2 1/2 pounds onions. thinly sliced
    • 1 1/2 pounds Granny Smith apple, peeled, thinly sliced
    • Salt and pepper
    • 2 teaspoons sugar
  • Assembly

    • Cinnamon raisin buns
    • Camembert cheese


Baking Directions:

To caramelize the apples and onions melt the butter in a large skillet over medium-high heat. Add the onions, apples and 1/4 teaspoon of salt and pepper. Cook, stirring constantly, until the onions and apples begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until golden brown, about 20 minutes. Set aside. Toast buns and place aside. To make turkey mixture, melt butter in a skillet over medium heat. Add celery, scallions, and apples, then cook, stirring, for 15 to 20 minutes. Remove from heat and set aside. Put chipotle peppers and chutney in blender. Puree until smooth. Transfer to a bowl with turkey, celery mixture, lemon zest, and lemon juice and combine well. Set aside until ready to use. To make patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Heat large skillet over medium-high heat and add just enough oil to cover bottom. After 2 minutes, reduce the heat to medium, then place patties into the skillet. Season with salt and pepper and cook for 3 minutes, then flip and cook on other side for 1 minute. Place some on the caramelized onions on the patty, then top with the apples and cover with camembert cheese and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese. Place burgers on toasted buns and serve.

Toasted Pumpkin Marshmallow Shake

Makes 4 servings


    • 2 cups pumpkin puree
    • Cinnamon
    • Clove
    • Nutmeg
    • Allspice
    • 2 16-ounce bags of Pumpkin Marshmallows, plus 4 Pumpkin Marshmallows for garnish
    • 4 cups milk
    • 8 cups Vanilla Ice Cream


Baking Directions:

Add cinnamon, clove, nutmeg and allspice to taste into pumpkin puree. Mix thoroughly. Preheat the broiler. On a foil-lined baking sheet, place the 2 bags of pumpkin marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining 4 pumpkin marshmallows on the sheet and roast just until toasted, 2 minutes; let cool. In a blender, mix the milk, charred pumpkin marshmallows, pumpkin puree and ice cream. Serve topped with whipped cream and the toasted pumpkin marshmallows.