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.