Portobello Mushroom and Kale Turkey Burgers

A totally rethought burger recipe that prioritizes nutrition.

Portobello Mushroom and Kale Turkey Burgers
 Nora Schlesinger

Although these burgers appear to be bursting in calories, they weigh in at around 300 calories each. A mushroom-kale mixture helps add bulk, while adding flavor, nutrition, and texture to the burgers.

Recipe and photo by Nora Schlesinger of A Clean Bake.

Prep time

20 min.

Cook time

20 min.

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped white or sweet onion
  • 1/4 tsp minced garlic
  • 4 large baby bella mushrooms
  • 2 packed cups of washed, stemmed and chopped curly kale
  • 1 lb ground turkey meat
  • 1 Tbsp fresh oregano leaves, finely chopped
  • 1 Tbsp chimichurri sauce (or sub olive oil)
  • 1/4 tsp salt
  • For assembly:
  • 8 buns of choice
  • Avocado, mayo and/or additional chimichurri sauce (optional)

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool.

When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it's easier.

Heat remaining 2 Tbsp olive oil in a large skillet.

Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear.

To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.