Kale Mushroom Turkey Burgers

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.

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

     Mediterranean Turkey Burgers

Grilled Lamb Sliders with Yogurt Tahini Sauce

Grilled Black Bean Burgers with House Sauce

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Kale Mushroom Turkey Burgers

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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.

• Author: Ingrid DeHart
• 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

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• 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

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Instructions

Making Kale Mushroom Turkey Burgers in a Pan

1. Make the Avocado Herb Dressing first, set aside in the refrigerator.
2. Heat 1 tablespoon of ghee or oil on medium-low heat in a medium sauté pan. Add onion, cook 3 minutes until soft.
3. Add garlic, cook 20 seconds until fragrant.
4. Add chopped mushrooms, sauté 3minutes until soft, stirring frequently.
5. Add the kale and cook 3-4 minutes until tender. Sprinkle with a little water if the pan begins to dry out.
6. In a large mixing bowl, combine the turkey, salt, pepper, cumin, coriander, fennel and egg.
7. Add kale/mushroom mixture. Mix thoroughly until evenly combined.
8. Shape into 8 small patties or 4 regular size.
9. 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.
10. Serve on salad greens with Avocado Herb Dressing.

Making Kale Mushroom Turkey Burgers on the Grill

1. Make the Avocado Herb Dressing first if using. Scrape it into a bowl. No need to wash the processor.
2. Put onions, garlic, mushrooms and kale into the food processor. Process until well chopped.
3. Put the turkey into a bowl. Add the salt, pepper, cumin, coriander, and fennel. DON”T USE THE EGG.
4. Add the chopped vegetables to the bowl and mix until evenly combined.
5. Shape the burgers into patties.  Make 8 mini burgers they cook best on the grill this size.
6. 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.
7. Serve topped with Avocado Herb Dressing.

Equipment

12″ large saute pan

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chef’s knife

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Notes

White mushrooms would also be fine.

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