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.
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.