I’m usually a turkey burger girl with a bun and all the trimmings but currently I’m working hard at the endless process of losing the next 5 pounds. I can tell you that those 5 pounds truly love me because they certainly don’t want to leave me. I work out 5 days a week and eat healthy (the majority of the time) but love good breads and wines. I can’t give up my wine! No, lets get it right, I will not give up my wine but am willing to give up bread for awhile. So here’s a different variation on the classic turkey burger. I build the same turkey burger without the bun but surround it with sauteed garlic kale, mushrooms and top it all off with grilled onions. Delightful! A different approach to a basic turkey burger with mad flavor.
Thank goodness it’s Friday! Have a restful weekend!
Ali in the Valley
Ingredients
- 1 large maui or yellow onion, cut crosswise into 1/4-inch rounds
- 1 tbs extra virgin olive oil, plus more for grill
- 1/2 pound shiitake or button mushrooms, quartered
- 1 pound ground turkey meat
- 1/3 cup roughly chopped fresh parsley
- 1 bunch or bag of kale
- 3 cloves of garlic, minced
- 1/2 cup white wine or 1/4 cup apple cider vinegar
- Seasoning salt and ground pepper (to taste)
Directions
- Finely chop onions into thin rounds. In a large skillet, add 1/2 tbs olive oil and heat over medium-high; cook onions and mushrooms, 1/2 minced garlic and kale.
- Add 1/2 cup white wine or 1/4 cup apple cider vinegar to skillet then cover with lid, stirring occasionally so the garlic doesn’t burn.
- Cook until onions are soft, mushrooms are golden, kale is wilted down; about 4 minutes. Season with salt and pepper. Transfer to bowl and keep warm.
- In a large bowl, combine 1/2 minced garlic to turkey, and parsley.
- Form into four 1/2-inch-thick patties; season with seasoning salt and pepper.
- In the same skillet, add additional 1/2 teaspoon of olive oil. Cook turkey patties about 4 minutes, flipping once until burgers are cooked through.
- Serve patties on top of the kale with mushrooms and grilled onions.
