Kale & Feta Turkey Burgers
Serves 6
15 mins prep
10 mins cook
25 mins total
I had yet to eat a turkey burger that didn't taste dry—until I made these. Not only are they not dry thanks to the dark turkey meat and fat from both the oil and the feta, but they are crave-worthy, with puddles of feta, garlic, and greens throughout.
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Place a large skillet, cast-iron preferred, over medium heat.
Remove and discard the kale stems and finely chop the leaves. Add 2 tablespoons of the olive oil to the pan and once hot, add the onion and garlic. Cook, stirring, for 2 to 3 minutes until lightly browned. Add the kale and cook until it is wilted. Remove from the heat and let cool slightly before making the burgers.
In a large bowl, combine the ground turkey, feta, oregano, salt, and pepper. Mix gently with your hands or a rubber spatula just until combined.
Add the kale mixture to the turkey mixture and gently toss to distribute throughout. Spray your hands with a little cooking spray and form the mixture into ⅓-cup patties.
Heat the pan back up to medium heat.
Add the remaining 2 tablespoons of olive oil and, working in batches so as not to overcrowd the pan, pan-fry the patties for 3 to 4 minutes per side until well browned and cooked through (a meat thermometer should register a 160°F internal temperature).
Serve on buns, bunless with rice and vegetables, or with a simply dressed arugula salad.
