Mushroom and Kale Turkey Burgers with Kale and Cabbage Slaw

Portabello Mushroom and Kale Turkey Burger with Cabbage-Carrot Slaw

These aren't your standard turkey burger!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 9 burgers
Calories 90kcal
Author Nora (A Clean Bake)


  • 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


  • 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.
  • 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 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.
  • While the burgers are cooking, make the slaw (recipe follows).
  • 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.


- 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.


Calories: 90kcal | Carbohydrates: 4g | Protein: 13g | Fat: 2g | Cholesterol: 27mg | Sodium: 227mg | Potassium: 406mg | Vitamin A: 30% | Vitamin C: 21.5% | Calcium: 3.9% | Iron: 5.3%