Paula Roy: Whole Foods in Half the Time


Build a Better Burger with Turkey and Kale

A nutritious and flavourful alternative to boring beef

by: Paula Roy
Lean ground turkey and finely chopped kale make for a burger that's delicious and healthy

I was challenged by a non-beef eating friend to come up with a better burger recipe for her and her family, and here’s the result. She says it’s perfect because it’s nutritious and flavourful; by the time her kids smothered theirs in ketchup, mustard and relish, they’d not bothered to notice the green flecks of goodness in their burgers. You can make the burgers gluten-free by swapping out the panko for quick-cooking rolled oats. Top these beauties with whatever cheese your family prefers – feta was a winner in our house.

Turkey Kale Burger |


1 pound lean ground turkey
1 cup finely chopped fresh kale
2 tbsp Worcestershire Sauce
1/4 cup finely minced onion
2 tsp grainy mustard
1/4 cup Panko or quick-cooking oats
1/2 tsp each salt and pepper
3 ounces feta cheese, cut into 6 slices

Turkey Kale Burger |


   Put ground turkey in a bowl. Add all other ingredients and mix well with your hands, distributing kale and seasonings evenly throughout the meat.

   Shape into three large burger patties, each about 1/2 inch (1.25 cm) thick.

   Place the patties on a parchment-lined baking sheet and refrigerate for at least an hour (or cover and let stand in fridge for up to 24 hours) before cooking.

   At this point, burgers can also be frozen, tightly wrapped, and stored for up to 3 months. Thaw in the fridge before cooking.

   Grill or cook in an oiled cast iron pan until burgers reach 165F.

   Place two slices of feta on each burger and cook a few minutes more until cheese has melted.

   Serve on toasted buns.

Makes 3 burgers; can easily be doubled or tripled.

Turkey Kale Burger |

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