Recipe How To Make Portobello Mushroom And Kale Turkey Burgers

Although these burgers appear to be bursting in calories, they weigh in at around 300 calories each. A mushroom-kale mixture helps add bulk, while adding flavor, nutrition, and texture to the burgers. Recipe and photo by Nora Schlesinger of A Clean Bake.

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Makes 8 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

1/4 cup extra-virgin olive oil 1/4 cup chopped white or sweet onion 1/4 tsp minced garlic 4 large baby bella mushrooms 2 packed cups of washed, stemmed and chopped curly kale 1 lb ground turkey meat 1 Tbsp fresh oregano leaves, finely chopped 1 Tbsp chimichurri sauce (or sub olive oil) 1/4 tsp salt For assembly: 8 buns of choice Avocado, mayo and/or additional chimichurri sauce (optional)

How to make it

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool. When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it’s easier. Heat remaining 2 Tbsp olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear. To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.

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Although these burgers appear to be bursting in calories, they weigh in at around 300 calories each. A mushroom-kale mixture helps add bulk, while adding flavor, nutrition, and texture to the burgers.

Recipe and photo by Nora Schlesinger of A Clean Bake.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 8 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

1/4 cup extra-virgin olive oil 1/4 cup chopped white or sweet onion 1/4 tsp minced garlic 4 large baby bella mushrooms 2 packed cups of washed, stemmed and chopped curly kale 1 lb ground turkey meat 1 Tbsp fresh oregano leaves, finely chopped 1 Tbsp chimichurri sauce (or sub olive oil) 1/4 tsp salt For assembly: 8 buns of choice Avocado, mayo and/or additional chimichurri sauce (optional)

How to make it

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool. When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it’s easier. Heat remaining 2 Tbsp olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear. To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.

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Makes 8 servings

Prep time 20 min.

Cook time 20 min.

Ingredients

1/4 cup extra-virgin olive oil 1/4 cup chopped white or sweet onion 1/4 tsp minced garlic 4 large baby bella mushrooms 2 packed cups of washed, stemmed and chopped curly kale 1 lb ground turkey meat 1 Tbsp fresh oregano leaves, finely chopped 1 Tbsp chimichurri sauce (or sub olive oil) 1/4 tsp salt For assembly: 8 buns of choice Avocado, mayo and/or additional chimichurri sauce (optional)

How to make it

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool. When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it’s easier. Heat remaining 2 Tbsp olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear. To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.

Makes 8 servings

Prep time 20 min.

Cook time 20 min.

Prep time 20 min.

Cook time 20 min.

Prep time

20 min.

Cook time

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped white or sweet onion
• 1/4 tsp minced garlic
• 4 large baby bella mushrooms
• 2 packed cups of washed, stemmed and chopped curly kale
• 1 lb ground turkey meat
• 1 Tbsp fresh oregano leaves, finely chopped
• 1 Tbsp chimichurri sauce (or sub olive oil)
• 1/4 tsp salt
• For assembly:
• 8 buns of choice
• Avocado, mayo and/or additional chimichurri sauce (optional)

How to make it

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool. When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it’s easier. Heat remaining 2 Tbsp olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear. To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.

Heat 2 Tbsp olive oil in a large skillet, and add the onions and garlic. Sauté until soft and translucent. Add the mushrooms and sauté until softened, then add the kale, stir a few times, and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat, and set aside to cool.

When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt, and stir vigorously to combine. You can also use your hands if it’s easier.

Heat remaining 2 Tbsp olive oil in a large skillet.

Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and cook until crispy and browned on the bottom, about 2-4 minutes. Flip, and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear.

To assemble: Coat the buns with mayo and chimichurri sauce, and top with the burger and avocado (if desired). For a paleo option, serve burger topped with mayo and chimichurri, or just additional chimichurri on top of the bed of slaw and garnish with avocado slices.

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