OK, I made spaghetti sauce with them. It’s actually very good. I was able to get 4 servings out of the 2 burgers, so I have dinner for the rest of the week! And I agree that it’s very difficult to have too much garlic, but believe me, these burgers qualified. My basic philosophy of cooking is “if garlic won’t improve it, chocolate chips probably will”.
For those in the “you can’t have too much garlic!” camp: imagine my first use of the stinking rose. Instead of using one clove of garlic, I used one bulb of garlic. I don’t even recall what the recipe was—all I can remember was that there was TOO MUCH garlic!!
I’ll pass on the chocolate-chip-garlic cookies, thanks.
This seems as good a place to mention that I have a recipe for Garlic Cookies. I clipped it out of the newspaper; haven’t gotten around to trying it yet. The garlic part comes from soaking some cloves in honey, then discarding the cloves and using the honey in the recipe.
Obviously I haven’t experienced “too much garlic” yet.
While we’re at it there’s lee’s recipe for garlic fudge. I actually made it shortly after reading it, and it’s pretty good.
We make this dish, yum, but with added red pepper flakes or sauted little green chiles (fresh- I forget which one, my husband makes it). Spicy, yum!
Perhaps you could add more turkey, olive oil, hot red pepper, garlic, basil, and oregano? 
(The only time I could imagine too much garlic is if I’m at the bottom of a swimming pool filled with garlic and running out of air…)