Okay so we made burgers last night. Fat, juicy turkey burgers stuffed with quinoa and cilantro, covered with all my favorite toppings. And you know what?
They were freakin' delish.
Like one of those meals that you wish would never end. One of those meals that you wish you could eat ten of and not feel stuffed to the brim, or fall into a two day food coma, or have my belly expand with a ginormous food baby.
But cilantro-quinoa turkey burgers are totally worth it, right?
F-A-B-U-L-O-U-S-ness in your mouth.
Maybe next time I'll make them mini so I can actually eat ten and not regret it immediately after. Even though I'm still not sure I could eat ten mini burgers, but I could try. And even if the aftermath is feeling full for days (which obviously wouldn't happen because I'm too obsessed with food).
Okay…so…these cilantro-quinoa turkey burgers.
Are they as good as they sound? Why yes, in fact they are. They're just as good as they sound.
And they're just in time for the celebrations of Cinco de Mayo. Although not overly full of Mexican flavors, these simple turkey burgers have just the right hint of latin flare. But the topping is what sends these burgers to a whole new level. Smashed avocado, sliced tomatoes and garlicky kale. Rich in flavor, uber healthy and so easy to make.
Oh and then I put them between my gluten-free english muffins. The perfect burger bun!
So, let's whip out our grills and have some burgers, shall we?
Cilantro-Quinoa Turkey Burgers with Garlicky Kale
Ingredients
For the burgers:
- 1 lb all natural ground turkey
- 1/4 cup cooked quinoa
- 1/2 cup chopped cilantro
- Salt & pepper to taste
For the garlicky kale:
- 4 cup lacinato kale sliced into ribbons
- 4 - 6 garlic cloves minced
- 1 tablespoon olive oil for sautéing
- Salt & pepper to taste
Optional ingredients:
- Gluten-Free English Muffins toasted (or other buns of choice)
- 1 avocado smashed
- 1 tomato sliced
Instructions
- Mix the turkey meat with the quinoa, cilantro and season with salt and pepper. Shape into four burgers and set aside. Heat the great over medium high heat, grill the burgers until done, about 4 - 5 minutes per side.
- While the burgers are cooking, saute the kale and garlic in a skillet with the olive oil, until the greens have wilted and the stems are soft. Sprinkle with salt and pepper to taste.
- When the burgers have finished cooking, remove them from the grill and let them rest for a few minutes. This help keep them juicy.
- Place burgers on one side of bun, top with avocado, then sliced tomato, then garlicky kale.
- Enjoy!
Nutrition
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We made this recipe tonight because we had most of the ingredients in the house. We used ground chicken instead of turkey and non-lacinato kale but it was all delicious. Very inspired. It did take us longer on the time projections but I guess that includes trying to clean up as you go…it takes a long time for me to pick off the little cilantro leaves…Thanks for the recipe!
Grab the cilantro bunch by the leaves and chop stems off ~ I have noticed cilantro stem pieces in my salsa so I figure getting a little stem in it isn’t going to matter. Hope that helps.
I’m mexican, I live in Mexico and let me tell you this recipe does sound delicious!!! I gotta try it some time (soon, very soon, like today!). The “gucamole” makes it soooo mexican and I would probably add some jalapeño peppers on top of it all… Just because… Thanks for the recipe! I’ll let you know how they turned out 🙂
Another gem of a recipe! I think I will try it without the buns. I am ready to find a recipe that isn’t chicken. Turkey, of course. Plus, a favorite kale. Great combo. Thanks so much.
Thanks Megan! Let me know if you end up giving it a try. The garlicky kale on top is amazing!! I’m making more for lunch as we speak 🙂
Would you please give some tips on cooking kale? I haven’t found how to make it taste good, so I usually sub spinach.