Mushroom Sage Turkey Burgers with Home Fries and Massaged Kale Salad
**This recipe is featured in our Fall Anti-Inflammatory Meal Prep Session!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
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
Instructions
- Preheat the oven to 350 F.
- Using either a fry-cutter or a large knife, cut the potatoes into fries.
- Spread them on a baking sheet lined with foil or a grill mat.
- Drizzle the fries with 1 TBSP oil, then season with salt, pepper, and garlic powder.
- Put in the oven for 25-30 minutes until golden. (You can stir halfway through if you like.)
- Finely chop the sage and add it to a large bowl.
- 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.
- Mix the turkey mixture until all is incorporated. Pat into burgers.
- Heat a skillet on medium (unless you’re grilling the burgers). Cook burgers until cooked through. Remove from skillet and let rest.
- Cut the stems out of the kale leaves, and chop them into small-medium pieces.
- 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.
- Remove fries from the oven when done and plate
- 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. 🙂
*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 our Fall Anti-Inflammatory Meal Prep Session!
Nutrition
- Serving Size: 4