From age three to five, my son didn’t eat red meat. He wouldn’t touch the stuff. Because my kids like to torture me with their complete opposite-edness, my daughter LOVES the stuff. Burgers are her favorite food (she takes after her momma that way).

For a while, I was making him grilled cheese when it was burger night at the house which was fine until he didn’t like grilled cheese anymore. (I. Can’t. Even.) Since there was no way in hell I was ever going to give up burger night, I needed to figure out a solution that got three of us our fix but also enabled me to feed the man child at the same time.

The best part of these burgers is the added vege I sneak in. I know they can see it, but they don’t seem to mind when it’s all mushed up in the burger and it’s hidden under ketchup. Also I think the chopped kale makes the patties less “turkey burger” dense and helps them retain some moisture.

These are now in regular rotation at our house (as our their ground beefier cousins. He’s finally seen the error of his ways.). I make these when I’m trying to be healthy but need my fix at the same time. My daughter gave me the best compliment about these the other night: “They don’t taste that different than the meat ones!” Mission accomplished.

3 or so kale leaves, stemmed
1 pound ground turkey breast
Garlic salt, for sprinkling
Potato rolls (accept NO substitute)
Burger toppings of your choice (mine include Cheddar cheese, pickles and sliced red onion)

Tear the kale leaves and place them into a food processor. Pulse until finely chopped.

Add ground turkey to a mixing bowl along with a handful or so of chopped kale. Add as much or as little kale as you think your kids will tolerate looking at. I stop at about 1/3 cup. Don’t want to push my luck. Add a pinch or two of salt and mix with a fork or your hands; form into four patties. Sprinkle garlic salt on the patties on both sides.

Cook patties in a hot cast-iron skillet with a drizzle or so of oil for about 4-5 minutes per side, depending on how thick your patties are. Top with cheese after flipping and cover with a lid or foil to melt.

Serve the burgers on potato rolls with toppings of your choice.

4 servings


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