A Clean Bake

Portobello Mushroom and Kale Turkey Burgers with Cabbage Kale Slaw (gluten free, paleo, low carb, and Whole30)

Dairy Free
Egg Free
Gluten Free
Nut Free
Paleo
Whole 30
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Portabello and Kale Turkey Burgers #paleo #glutenfree
A burger is a food for all seasons. That’s poetry, folks, as are these burgers.

These are not the turkey burgers you have heard about. Far from the dry, flavorless hockey puck reputation that turkey burgers often receive (sometimes fairly, sometimes not), these burgers are succulent and flavorful, and nutritious too, thanks to the hearty winter vegetables baked right in.

Portabello and Kale Turkey Burgers #paleo #glutenfree
I am by no means a burger person. Short of those cow pies masquerading as premade frozen veggie burgers, I went for over a decade without a burger and never missed it for a second. When others crave a fat, juicy burger, I crave a fish taco or sushi or shawarma or did I mention a fish taco? I’m just not a burger person in the same way that most people are, but I nonetheless devoured these burgers. I ate about 4 in one day (they’re small, if that helps).

I don’t want to overstate anything here, but these are literally the best burgers I have had in recent memory. And I can’t take much credit for them. The recipe was (very slightly) adapted from one of my new favorite cookbooks, Let Them Eat Kale. Now, a few weeks into the new year, is usually around the time when the healthy eating plans and detox diets start to get a little stale and the siren song of the cheeseburger gets louder and louder (just me?).

That, and one million other reasons, are why you should get your hands on this kind of cookbook. I love Let Them Eat Kale because the recipes are varied across meals and cuisines, but still stay well within the bounds of healthy eating, and – for obvious reasons – are built around vegetables and flavor, rather than fat and empty calories… like this burger! It’s seriously mindblowing, in case I haven’t already made that point.

PS: The bun pictured here is not gluten-free, but I ended up eating these burgers on a bed of slaw, which was amazing. I recommend doing that for the time being, but I have gluten/grain free roll and bread recipes coming up soon!

Portabello and Kale Turkey Burgers #paleo #glutenfree
 

Mushroom and Kale Turkey Burgers with Kale and Cabbage Slaw

Portabello Mushroom and Kale Turkey Burger with Cabbage-Carrot Slaw

Yield: 9 burgers
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These aren't your standard turkey burger!

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Onion, white or sweet varieties are best
  • 1 clove Garlic, minced
  • 4 whole Baby Bella Mushrooms, 4 very large mushrooms, or 5-6 small ones
  • 1 bunch kale,, washed, stemmed and sliced thin
  • 1 lb ground turkey
  • 1 Tbsp fresh Oregano, finely chopped, leaves only
  • 1/4 tsp Salt

Instructions

  1. Make the burgers: Heat 2 Tablespoons olive oil in a large skillet and add the onions and garlic. Saute until soft and translucent. Add the mushrooms and saute 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.
  2. 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.
  3. Heat remaining 2 Tablespoons olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and fry 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.
  4. While the burgers are cooking, make the slaw (recipe follows).
  5. To assemble: Either coat the buns with mayo and chimichurri sauce and build the burger + slaw + avocado on top, or for a paleo option, serve the burger (topped with mayo mixed with chimichurri, or just additional chimichurri) on top of the bed of slaw and garnish with avocado slices.

Notes

- use a bun of your choice, or skip and serve the burger on top of a bed of slaw. - Top with sliced avocado and chimichurri mayo (just mix 1-2 Tbsp mayo with 1/2 - 1 Tbsp chimichurri or adjust to taste) The slaw recipes makes many extra servings; feel free to halve it if you don't want lots of leftovers. But it keeps very well, especially if you don't toss it with the dressing until you're ready to eat it, for several days.

Nutrition Information:
Yield: 9 Serving Size: g
Amount Per Serving: Calories: 90Cholesterol: 27mgSodium: 227mgCarbohydrates: 4gProtein: 13g

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

© Nora (A Clean Bake)
Cuisine: American

[wprm-nutrition-label align=”center”]

(note: nutrition information does not include the bread/bun)


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Comments

  6. T.R. says

    One of the best burgers I ever ate was with fresh good quality beef. Cooked perfectly topped with the BEST onion rings I’d ever had and a homemade bbq sauce. Along with greens topping it. And hand cut fries that was awesome.

    Reply

  8. Selena @ The Nutritious Kitchen says

    Before I get into burger talk I just wanted to say your photos are phenomenal! Seriosuly…show me your ways! I can’t get over the lighting 🙂
    Secondly, burgers. I am SO with you on the fish taco thing. I would much rather order a loaded fish taco plate than a juicy burger but still have nothing against burgers in general. These of course look fantastic and one and awhile I’ll take a bite Joey’s cheddar-avocado burger and swoon.
    The best burger I have ever had was from Houston’s. My favorite restuarant in general and their burgers or so juicy, tasty and perfect on a hugh pretzel bun with shredded cheddar cheese. Not the annoying square cheese, fresh shredded cheese. It’s the only burger I have ever truley loved. Well, in n out is good too actually LOL

    Reply

    • Nora (A Clean Bake) says

      Aw, thank you so much!! I am lucky to have a big window in my house and it has done me well these last few weeks (which, in Chicago in the winter, any sun at all is a miracle)… I’m glad you totally get my taco priorities! However ,if a burger is served on a pretzel bun, that totally changes things.

      Reply

  12. Allie | Baking a Moment says

    These burgers look and sound amazing! I love the idea of adding kale to a burger- I’m imagining it would give a great texture and moisture. Hey- are you going to BlogHer Food? Since it’s practically happening in your back yard… I’m hoping to go and maybe we can meet up! 😀

    Reply

    • Nora (A Clean Bake) says

      Yeah the kale is a nice addition but the texture and moisture of the mushrooms is what really sets these burgers apart, I think.

      Unfortunately, no I am not going to BlogHer food! I am in a wedding that weekend. But let me know if you want to grab coffee or something when you’re in town!

      Reply

  26. Nancy @ gottagetbaked says

    Hey Nora, I LOVE that the veggies are baked right into the burger patty! I make turkey burgers all the time (while patting myself on the back for being healthier than beef patties) and this sounds absolutely delicious. Great way of sneaking extra veggies into the meal. I can’t wait to try these!

    Reply

    • Nora (A Clean Bake) says

      If we are being totally honest, the only reason I can take good pictures of burgers is because my husband sets them up for me. The man eats a lot of burgers, and also apparently is an UNDERCOVER FOOD STYLIST. Who knew?

      Reply

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