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It’s hard to pick favorites, but if I had to, this would absolutely be one of my favorite dinner recipes from the Weeknights section of Big Bites. When Mind Body Green called to feature something from Big Bites prior to its release on January 23rd (in just TWO WEEKS!), there was no doubt in my mind that these Kale Feta Turkey Burgers were a match made in kitchen heaven. The Weeknights chapter is full of family favorites dinner recipes that can be prepped and eaten in under an hour – because I know all too well that you just don’t have time to mess around!
Big Bites was named one of the Best Books of January in Amazon’s Food category, and I cannot even begin to thank you for your support, especially before it’s made its way to your kitchen! But as a token of my appreciation, I’ve teamed up with a number of local bookstores to help you get your hands on signed copies, so please be sure to pre-order yours while they’re still available!
But back to these burgers: Turkey burgers get a bad rap for being dry and bland – not these. By using dark turkey meat as well as oil and feta, these burgers are moist and will satisfy even the most ravenous kiddo. And before you recoil at the thought of adding kale, we cook it down with garlic and olive oil so it practically melts into the mix. These burgers are simple, delicious and are perfect year round served as burgers on buns, over rice, or paired with a salad or veggies. The choice is yours!
A big thank you to Christine Han Photography for capturing this and all of my cookbook recipes so beautifully!
How To Make My Kale & Feta Turkey Burgers
Step 1. Place a large skillet, cast-iron preferred, over medium heat.
Step 2. Remove and discard the kale stems and finely chop the leaves. Add 2 tablespoons of the olive oil to the pan and once hot, add the onion and garlic. Cook, stirring, for 2 to 3 minutes until lightly browned. Add the kale and cook until it is wilted. Remove from the heat and let cool slightly before making the burgers.
Step 3. In a large bowl, combine the ground turkey, feta, oregano, salt, and pepper. Mix gently with your hands or a rubber spatula just until combined.
Step 4. Add the kale mixture to the turkey mixture and gently toss to distribute throughout. Spray your hands with a little cooking spray and form the mixture into ⅓-cup patties.
Step 5. Heat the pan back up to medium heat.
Step 6. Add the remaining 2 tablespoons of olive oil and, working in batches so as not to overcrowd the pan, pan-fry the patties for 3 to 4 minutes per side until well browned and cooked through (a meat thermometer should register a 160°F internal temperature).
Step 7. Serve on buns, bunless with rice and vegetables, or with a simply dressed arugula salad.
Step 8. Enjoy!
If you make my Kale & Feta Turkey Burgers, and I hope you do, please pre-order a copy of my Cookbook, Big Bites! And don’t forget to tag me on Instagram so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Kale & Feta Turkey Burgers
Ingredients
- 8 ounces Tuscan kale
- 4 tablespoons extra-virgin olive oil
- 1 small yellow onion, grated
- 5 garlic cloves, minced
- 2 pounds ground dark turkey meat
- ⅔ cup crumbled feta cheese
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Place a large skillet, cast-iron preferred, over medium heat.
- Remove and discard the kale stems and finely chop the leaves. Add 2 tablespoons of the olive oil to the pan and once hot, add the onion and garlic. Cook, stirring, for 2 to 3 minutes until lightly browned. Add the kale and cook until it is wilted. Remove from the heat and let cool slightly before making the burgers.
- In a large bowl, combine the ground turkey, feta, oregano, salt, and pepper. Mix gently with your hands or a rubber spatula just until combined.
- Add the kale mixture to the turkey mixture and gently toss to distribute throughout. Spray your hands with a little cooking spray and form the mixture into ⅓-cup patties.
- Heat the pan back up to medium heat.
- Add the remaining 2 tablespoons of olive oil and, working in batches so as not to overcrowd the pan, pan-fry the patties for 3 to 4 minutes per side until well browned and cooked through (a meat thermometer should register a 160°F internal temperature).
- Serve on buns, bunless with rice and vegetables, or with a simply dressed arugula salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled out yesterday and these were soooo good! My go-to recipe for turkey burgers from now on. Thank you!
This makes me so happy, Kathy! Enjoy!
Kat.
Made these from the cookbook and my husband and I loved them! Came together quickly and were super moist and tasty, loved the feta in them.
I’m so glad you both loved them, Kristen! And thank you for supporting Big Bites – it means the world!
Enjoy,
Kat.
My husband LOVES these burgers…THANKS!! I did have to substitute the feta cheese with Follow Your Heart® Dairy Free Crumbled Feta. It’s dairy-free because he’s allergic to dairy as well as gluten.
You have the BEST recipes bar none.
Diana, thank you for being here! I’m so glad your husband loves these (they’re a family favorite in my house too!), and glad that a quick substitution was all that was needed!
Enjoy!
Kat.
These came out juicy and delicious! I have trouble enjoying kale but we loved these!
These turkey burgers were delicious, moist and tender. It made a ton! I shared with my daughter and her family and it was a hit for them also! Thank you!
I’m so glad you all enjoyed them, Terri! Thank you!!
Kat.