Turkey and kale burger

A tasty and nutritious summertime staple!

So many people have told me recently that they are trying to reduce or even eliminate their consumption of beef, and I realized that my family’s protein preferences have gradually been shifting as well. While I love a good, old-fashioned beef burger, I wanted to come up with an alternative and this is it! It’s so tasty, it’s already made it to the regular rotation over here. Nutritious and flavourful, these burgers have a great texture too. You can make them gluten-free by swapping out the breadcrumbs for quick-cooking rolled oats (or use gluten-free breadcrumbs). Top these burgers with whatever cheese your family prefers – feta was a winner in our house, but I’m thinking some provolone or Swiss might be delicious as well.

Ingredients

• 1 pound (454 g) lean ground turkey
• 1 cup (250 mL) finely chopped fresh kale
• 2 tablespoons (30 mL) Worcestershire sauce
• 1/4 cup (60 mL) finely minced onion
• 2 teaspoons (10 mL) grainy mustard or Dijon
• 1/4 cup (60 mL) Panko breadcrumbs or quick-cooking oats
• 1/2 teaspoon (2.5 mL) each salt and pepper
• 3 ounces (85 grams) feta (or other) cheese, cut into 6 narrow slices
• Buns and condiments, to serve

Method

• Put ground turkey in a bowl. Add all other ingredients (except cheese) and mix well with your hands, distributing kale and seasonings evenly throughout the meat.
• Shape into three large burger patties, each about 1/2 inch (1.25 cm) thick.
• Place the patties on a parchment-lined baking sheet and refrigerate for at least an hour (or cover and let stand in fridge for up to 24 hours) before cooking.
• At this point, burgers can also be frozen, tightly wrapped, and stored for up to 3 months. Thaw in the fridge before cooking.
• Grill on the barbeque or cook in an oiled cast iron pan until burgers reach 165F.
• Place two slices of feta on each burger and cook a few minutes more until cheese has melted.
• Serve on toasted buns.

Makes 3 burgers; can easily be multiplied.