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.
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Makes 8 servings
- 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)
How to make it
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.