Not-your-average turkey burger
This recipe for turkey burgers is one that even turkey burger-haters will love. Tender, juicy goodness awaits when you mix carrots, onion and kale into the raw turkey burger before forming the patties.
And it’s all thanks to a chiropractic student named Megan who Dr. Reinecke and I (Sarah, Dr. Reinecke’s daughter and your blog author) met at a series of nutrition seminars. She was eating one of these delicious-smelling burgers during an afternoon break and as soon as she told me what was in them, I decided I had to give it a try.
The recipe is simple but oh-so-delicious.
1 bunch of kale
¼ of a red onion (I used red, but use whatever you have)
1 pound turkey burger
About 1 tsp of garlic
Salt, pepper, parsley, basil, thyme (I shake in a variety of dry seasonings whenever I cook)
Dice onions and carrots (or use a food processor if you have one).
Heat a sauté pan on medium, add a bit of olive oil to coat, add onion and carrots and sauté to soften. Add some garlic and seasonings.
Wash kale, and food process or chop about ¼ of the bunch. Add kale to the sauté pan last, it doesn’t need to cook long.
Meanwhile, dump the turkey burger into a bowl. Add veggie mixture and a little olive oil (about 1 tbsp) for some extra moisture. Mix with a spatula, and making sure the veggies are dispersed equally throughout. (You can use your hands, too).
Form the patties. I got six patties out of the one pound!
It’s up to you to decide how to cook the burgers. I fried them in a sauté pan with some olive oil. Or use the grill if you have one! If cooking on the stovetop, be patient, and cook on medium so you don’t burn the burgers.
For my side dishes, I used the remaining kale for a warm kale salad. Heat a second sautee pan, add a few sliced red onions in olive oil to soften. Wash and tear kale into bite-sized pieces, add to pan. Add some spinach leaves, too. Cook on medium for just a couple of minutes, until leaves turn vibrant green. Add a handful of walnuts. For the final touch, combine a couple tablespoons balsamic vinegar, a couple tablespoons apple cider vinegar, a touch of olive oil, salt and pepper, and pour over top.
Steamed broccoli is a good addition for a second side dish.
Everything combined together makes this dish a winner. I didn't use buns - and the burgers tasted great with no extra sauce! The burgers also reheat nicely if you’re looking to make meals to eat throughout the week, or to freeze for eating later.
Turkey is so lean and healthy, and the kale and veggies pack in extra nutrients. Give it a try!
Below is a picture of the burger I reheated for lunch the next day and added a slice of gouda cheese on top. (Sorry I was so hungry on Wednesday night my friend and I devoured the dinner and forgot to take any pictures!)