Mushroom Sage Turkey Burgers with Home Fries and Massaged Kale Salad

Although these mushroom sage turkey burgers can be eaten with a grain-free bun, they’re absolutely delicious on their own. This turkey burger with home fries and a massaged kale salad always feels like fall πŸ‚ to me!

mushroom sage turkey burger with home fries and massaged kale salad

This anti-inflammatory dinner recipe is chock-full of seasonal fall anti-inflammatory foods. Sage, mushrooms, potatoes, and kale are deliciously cozy and filling while the ground turkey gives healthy protein that’s leaner on fat.

**This recipe is featured in our Fall Anti-Inflammatory Meal Prep Session! 

Ingredients

  • 1 lb ground turkey
  • 1 bunch sage
  • 8 oz Button Mushrooms
  • Salt + Pepper
  • 1/2 yellow Onion
  • Garlic powder
  • 2 Russet potatoes (or other potato)
  • 1 bunch Kale
  • 2 TBSP Avocado oil

Prep + Instructions

  1. Preheat the oven to 350 F.
  2. Using either a fry-cutter or a large knife, cut the potatoes into fries.
  3. Spread them on a baking sheet lined with foil or a grill mat.
  4. Drizzle the fries with 1 TBSP oil, then season with salt, pepper, and garlic powder.
  5. Put in the oven for 25-30 minutes until golden. (You can stir halfway through if you like.)
  6. Finely chop the sage and add it to a large bowl.
  7. Finely chop the onion and mushrooms (or chop them in a food processor). Place in the bowl with the sage. Add the ground turkey, and salt, pepper, and garlic powder to taste.
  8. Mix the turkey mixture until all is incorporated. Pat into burgers.
  9. Heat a skillet on medium (unless you’re grilling the burgers). Cook burgers until cooked through. Remove from skillet and let rest.
  10. Cut the stems out of the kale leaves, and chop them into small-medium pieces.
  11. Place the kale in a medium bowl. Drizzle with the remaining 1 TBSP avocado oil, then season with salt, pepper, and garlic powder. Massage kale, while folding the oil and seasoning in until the entire bowl has softened and is coated with oil and seasoning.
  12. Remove fries from the oven when done and plate.
  13. Enjoy!

Notes + Make it easier

*Having to cut the fries is an extra step, but I do it because I have yet to find frozen pre-cut fries that weren’t loaded with inflammatory oils and other unnecessary (but inflammatory) ingredients.

*Although fries are typically made from white potatoes, colored potatoes have more polyphenols that snatch up free radicals. The skins have more nutrients as well. πŸ™‚

*If you don’t have an onion, onion flakes will do for flavor, but since turkey can be a bit more dry than other fattier meats, the fresh onion really adds some moisture.

*If you don’t mind the stems being in it, you can buy kale already pre-chopped to save a little time.

πŸ‘‡Grab the free Fall Anti-Inflammatory Meal Prep Guide by clicking the image below!

fall anti-inflammatory meal prep guide free pdf
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Mushroom Sage Turkey Burgers with Home Fries and Massaged Kale Salad

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**This recipe is featured in ourΒ Fall Anti-Inflammatory Meal Prep Session!

  • Author: Laura Brigance, MS, CHC

Ingredients

Units Scale
  • 1 lb ground turkey
  • 1 bunch sage
  • 8 oz Button Mushrooms
  • Salt + Pepper
  • 1/2 yellow Onion
  • Garlic powder
  • 2 Russet potatoes (or other potato)
  • 1 bunch Kale
  • 2 TBSP Avocado oil

Instructions

  1. Preheat the oven to 350 F.
  2. Using either a fry-cutter or a large knife, cut the potatoes into fries.
  3. Spread them on a baking sheet lined with foil or a grill mat.
  4. Drizzle the fries with 1 TBSP oil, then season with salt, pepper, and garlic powder.
  5. Put in the oven for 25-30 minutes until golden. (You can stir halfway through if you like.)
  6. Finely chop the sage and add it to a large bowl.
  7. Finely chop the onion and mushrooms (or chop them in a food processor). Place in the bowl with the sage. Add the ground turkey, and salt, pepper, and garlic powder to taste.
  8. Mix the turkey mixture until all is incorporated. Pat into burgers.
  9. Heat a skillet on medium (unless you’re grilling the burgers). Cook burgers until cooked through. Remove from skillet and let rest.
  10. Cut the stems out of the kale leaves, and chop them into small-medium pieces.
  11. Place the kale in a medium bowl. Drizzle with the remaining 1 TBSP avocado oil, then season with salt, pepper, and garlic powder. Massage kale, while folding the oil and seasoning in until the entire bowl has softened and is coated with oil and seasoning.
  12. Remove fries from the oven when done and plate
  13. Enjoy!

Notes

*Having to cut the fries is an extra step, but I do it because I have yet to find frozen pre-cut fries that weren’t loaded with inflammatory oils and other unnecessary (but inflammatory) ingredients.

*Although fries are typically made from white potatoes, colored potatoes have more polyphenols that snatch up free radicals. The skins have more nutrients as well. πŸ™‚

*If you don’t have an onion, onion flakes will do for flavor, but since turkey can be a bit more dry than other fattier meats, the fresh onion really adds some moisture.

*If you don’t mind the stems being in it, you can buy kale already pre-chopped to save a little time.

**This recipe is featured in ourΒ Fall Anti-Inflammatory Meal Prep Session!

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mushroom sage turkey burger with home fries and massaged kale salad
Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help women reverse prediabetes by balancing blood sugar and reducing inflammation with a personalized Anti-Inflammatory Diet + Lifestyle.

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