Zimmy's Nook

@zimmysnook

healthy recipe

Juicy Turkey Kale & Feta Burgers

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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.

Juicy Turkey Kale & Feta Burgers

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
  • 1/2 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
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
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 1/4 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!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

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

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Red Thai Curry Peanut Sauce and Vegetables

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A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients
Sauce
  • 1 can light coconut milk
  • 2 tablespoons unsweetened natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 large garlic clove, minced
  • 1/4 cup crushed peanuts
  • 1/2 cup vegetable or mushroom broth
Vegetables
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced rings
  • Thumb sized piece of ginger, peeled an thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 red chilies, thinly sliced rings
  • Small bell pepper, thinly sliced strips (I used yellow)
  • 1 medium sized carrot, cut into 2” matchsticks (or thin circles)
  • 2 celery stalks, sliced on the diagonal
  • Salt & pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 6 baby bok choy, cut in half lengthwise
  • 1 cup of sugar snap peas
For serving
  • Four prepared servings of your favourite rice or noodles
  • Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing
Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.