Kale Mushroom Turkey Burgers
Recipe Key
These Kale Mushroom Turkey Burgers taste incredible! They are nutrient dense, packed with vegetables and are easy to make. The vegetables and spices mixed in make them super light and flavorful. They can be made in a pan or on the grill. Paleo, gluten free, Whole30 and low carb.
I’m always looking for ways to get more vegetables into my diet. Why not mix them right into a burger?
Mixing kale and mushrooms right into the turkey before cooking makes them light and flavorful, perfect for the warm weather.
I wasn’t sure they would hold together but with the addition of an egg they came out even better than expected.
There’s no skimping on flavor either. The turkey is laced with aromatic spices. A blend of cumin, coriander and fennel give the burgers a warm, earthy, slightly sweet taste. These spices also contain unique medicinal properties to boost your digestive strength. Read 7 Spices to Improve Digestion and Aid Weight Loss.
Make the 5 Minute Avocado Herb Sauce before making the burgers so it’s ready. It’s easy to make in a blender or food processor and can be used instead of ketchup.
There are 2 methods to make these burgers in a pan or on the grill.
How to Make Kale Mushroom Turkey Burgers In A Pan
Sauté onions and garlic in ghee or olive oil. Then add chopped mushrooms and kale. Cook for a few minutes until tender. While the mixture cools mix together your ground turkey with the spices and egg until well combined.
Shape the burgers into patties. I made 8 mini burgers but you can make 4 full size or anything in between. Any size is delicious. I find that wetting my hands just slightly makes it a lot easier to form the patties.
Saute the burgers in a large saute pan in a little oil or ghee. Cook on medium-low heat for 5 minutes on each side until golden brown. Adjust temperature as necessary, high heat and over browning will make them tough.
How To Make Turkey Mushroom Burgers on The Grill
Put onions, garlic, mushrooms and kale into a food processor. If you made the 5 Minute Avocado Sauce you don’t have to wash it just wipe it out with a paper towel. Process until well chopped.
Put the turkey into a bowl. Add the salt, pepper, cumin, coriander and fennel. DON”T USE THE EGG.
Add the chopped vegetables and mix until evenly combined.
Shape the burgers into patties. I made 8 mini burgers they cook best on the grill this size.
Heat a grill on high until hot. Oil the grill. Place the turkey burgers on the grill. Grill 4 minutes on each side. Turn the grill down if the burgers start to burn.
Now it’s time to eat. I served them on a bed of lettuce with a little sauerkraut. You could add tomato and onion. They also go well with a side of roasted sweet potato.
Topping them with the Avocado Herb Sauce makes these Kale Mushroom Turkey Burgers even tastier!
Serve them to your family and friends and watch their faces light up. They’re simple, super flavorful, satisfying, full of vegetables and protein.
As you nourish yourself experience the joy of eating. Mealtime is a great time to vibrate in the energy of appreciation. Enjoy the delicious tastes, appreciate your magnificent body, our abundant planet and all the people who were involved in getting that food to your table. Eating is a beautiful experience.
If you like this recipe you may also enjoy these other burgers:
Thai Chicken Burgers with Sauteed Asian Cabbage
Grilled Lamb Sliders with Yogurt Tahini Sauce
Grilled Black Bean Burgers with House Sauce
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PrintKale Mushroom Turkey Burgers
These turkey burgers taste incredible and are packed with vegetables. A mixture of kale and mushrooms is added before they’re cooked making them super light and healthy. There are 2 different directions, one for making in a saute pan another for grilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Saute, Grill
- Cuisine: Paleo, Gluten Free, Whole30, Keto
Ingredients
- 3 tablespoons ghee or olive oil, divided
- 1/2 cup onion, chopped
- 2 large garlic cloves, minced
- 1 cup chopped cremini mushrooms*
- 2 cups kale leaves, chopped into bite size pieces (no stems)
- 1 pound ground turkey (dark meat)
- ½ teaspoon Celtic sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground fennel
- 1 pastured egg LEAVE OUT IF GRILLING
Instructions
Making Kale Mushroom Turkey Burgers in a Pan
- Make the Avocado Herb Dressing first, set aside in the refrigerator.
- Heat 1 tablespoon of ghee or oil on medium-low heat in a medium sauté pan. Add onion, cook 3 minutes until soft.
- Add garlic, cook 20 seconds until fragrant.
- Add chopped mushrooms, sauté 3minutes until soft, stirring frequently.
- Add the kale and cook 3-4 minutes until tender. Sprinkle with a little water if the pan begins to dry out.
- In a large mixing bowl, combine the turkey, salt, pepper, cumin, coriander, fennel and egg.
- Add kale/mushroom mixture. Mix thoroughly until evenly combined.
- Shape into 8 small patties or 4 regular size.
- Heat the remaining 2 tablespoons of ghee or oil in a large sauté pan over medium-low heat. Cook 5 minutes on each side, adjust temperature so they don’t get too brown. Over browning will make them tough.
- Serve on salad greens with Avocado Herb Dressing.
Making Kale Mushroom Turkey Burgers on the Grill
- Make the Avocado Herb Dressing first if using. Scrape it into a bowl. No need to wash the processor.
- Put onions, garlic, mushrooms and kale into the food processor. Process until well chopped.
- Put the turkey into a bowl. Add the salt, pepper, cumin, coriander, and fennel. DON”T USE THE EGG.
- Add the chopped vegetables to the bowl and mix until evenly combined.
- Shape the burgers into patties. Make 8 mini burgers they cook best on the grill this size.
- Heat a grill on high until hot. Oil the grill. Place the turkey burgers on the grill. Grill 4 minutes on each side until firm. Turn the grill down if the burgers start to burn.
- Serve topped with Avocado Herb Dressing.
Notes
White mushrooms would also be fine.
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I searched for a recipe that called for kale, mushrooms & ground Turkey since that’s all I had in the house and found this! I doubled the garlic and subbed dill weed for fennel. Baked the patties and they came out great!
Hi Amanda, thanks for sharing your variations. It’s so much fun to hear what you’re cooking. I’m glad you like the recipe