Bursting with Indian flavors and an extra serving of greens, these burgers stay extremely juicy, without all the added oils, from broiling them in the oven. A lean, yet hearty entrée, you’ll have dinner ready in under 30 minutes!
We’re officially one week into the semester, so I’ve had all of my classes a couple of times and gotten an (albeit vague) idea of what it’s shaping up to be. Unlike last semester, when I went overboard on the amount of credits I was taking and commitments I had, this time around I’m taking things a bit slower.
Realizing the importance of having time to be social, relax, and recharge without the thought of assignments and deadlines looming over my shoulders.
It even snowed for a hot second this week! I got so excited to have a snow day, and then was sorely disappointed to wake up to less than an inch of fluffy white blanketing the ground. To be honest, I’m more of a sunny days kinda gal myself, so…. can’t pretend that I was THAT upset about the warmer temperatures.
Enough about the weather, though. It’s as unreliable as my mood when I’m hangry.
The way scheduling worked out, four of my classes are back to back on Tuesday-Thursday. That’s straight through, from 11:00 AM to 4:45 PM, an hour and 15 minutes per lecture, with just 15 minutes to dash from one class to the next as well as feed myself.
I’m taking “meals-on-the-go” to a whole new level.
And when lunch gets lost in the shuffle of classes, and snacks are eaten in the midst of taking notes, it’s only logical that my mind starts to drift off toward thoughts of dinner. Hot food. Eaten on a real plate. At the kitchen table.
Speaking of dinner, I was thinking about hamburgers, and how it’s been months since I’ve had one, because I stopped eating red meat (for the most part). That same night my friend gave me ground turkey that he didn’t know what to do with and figured I could use. No giant leap necessary to conclude that turkey burgers NEEDED to be in my future.
These took only 8 ingredients, most of which you’ve already got in your well-stocked and fully-loaded pantry because, you know, staples. And they’re magically complete in less than 30 minutes. Perfect for those long days that drain you of all energy necessary to make an elaborate meal, yet still leaving you with a plateful of comfort food. Plus, it’s paleo and made of 100% clean, whole ingredients.
Maybe, just maybe, while these goodies are in the oven, you’ll decide to add on toppings. Any which ones you want. I’ll try not to judge you if you skip this step. But there may be a double take from that initial shock.
You just really got to have that cherry on top.
Damn. Have you ever made yourself hungry by talking about your food? Guilty as charged. Dinner time cannot come soon enough.
If you make these burgers, let me know what you think! Save it on Pinterest, tag #lensesandlentils on Instagram, leave a comment below. I want to hear from you!
- 1 lb. lean ground turkey
- 2 cups chopped kale leaves
- ½ medium onion, diced
- 1 tbsp avocado or olive oil
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Preheat oven to broil. Lightly oil or line a baking sheet or glass dish.
- Heat oil in a medium pan over medium heat. Sauté onions for about 3 minutes, until begin to get translucent. Add in kale, stirring to make sure it doesn't stick, until dark green and wilted, about 2-3 more minutes.
- In large mixing bowl, combine turkey, sautéed vegetables, and spices. Form into 4-5 balls, flattening slightly into patties.
- Bake for 10-14 minutes, flipping halfway, or until fully cooked.
- Serve on toasted bun, with avocado, red onion, bell pepper, and tomato slices.
- Store in fridge for up to 1 week, or wrap in foil and freeze.