Juicy Turkey Kale & Feta Burgers

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients

2 tablespoon olive oil
½ cup chopped onions
1 teaspoon salt
1 fire roasted red pepper, from a jar, diced
2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon fresh dill, finely chopped
1 teaspoon freshly ground pepper
¼ cup crumbled feta
¼ cup panko bread crumbs
2 pounds ground turkey

For serving

6 brioche burger buns
3 fire roasted red peppers, from a jar, sliced in half lengthwise (or long strips)
Handful of Earthbound Organic Baby Kale
Earthbound Organic Broccoli Slaw with Cider Dressing

Hummus Yogurt sauce

½ cup your favourite store bought (or homemade) hummus
⅓ cup plain 2% Greek yogurt
2 teaspoon lemon juice
1-2 teaspoons hot sauce

PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 ¼ ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)