email printTurkey Veggie Burgers with Kale Chips

I’m beginning to get old.  My body hates me when I eat too much red meat.  Husband and I went to Vegas a few weekends ago.  We had an amazing meal at N9ne Steakhouse located in The Palms (we had the rock shrimp, filet and broccoli cheddar gratin…yum…yum….and then some! We have no pictures of food, but look at how cute we are enjoying dinner;-)).  We finished off our stay with the most mind blowing burgers (buffalo) from The Burger Bar at Mandalay Bay.  As soon as I got back I could feel my body asking why….why would you do this….wwwwhyyyy?  At which point I vowed to become a vegetarian.  That lasted for one day.  I then began craving a burger again.  However, this time I thought I’d roll with a healthier burger.

This is a recipe I made up.  We eat them from time to time bun free, or on a sammy thin.  They are really tasty.  Probably a little high in sodium but hey…they are good and even have some veggies in them.  I’m always looking for ways to get some added veggies into the bod. 

Instead of fries I served them with kale chips.  Sounds gross right?!  Don’t worry, I thought so too.  I never had kale until this year (seriously).  One day I was in Whole Foods (ok, I should tell you I RARELY shop there….that place is gorgeous but so frickin expensive).  Anyhoo, they had the most gorgeous Italian kale and I knew I had to make many a recipe with it (or I thought maybe I’d like to put it in a vase but that might be odd).    So these kale chips, they are wonderfully crispy little suckers. They burst with the flavor you give them (you can give them my flavor below or whatever floats your boat).  They are addicting, but they are veggies… eat em up!  (You can pop the kale chips in for the 2nd half of your cooking time for the turkey burgers since they both cook at the same temp.)

Turkey Veggie Burgers with Kale ChipsTurkey Veggie Burgers


  • 1 lb ground turkey breast
  • 1 package french onion soup mix
  • 2 eggs (I use 1 whole and 1 egg white)
  • 1 large grated carrot
  • 1 grated zucchini
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon bbq sauce
  • 1/4 cup grated parmesan (or parm as husband says)

Take all those diamond rings off your hands and squish everything up together in a big bowl.  I pop it in the fridge for about 30 minutes so the flavors can fall all in love.  Take the meat and form 4 patties.  Pre-heat oven to 375° and bake for 30 minutes (flipping in-between) or until the internal temp reads 165°.  I let them set for about 5-10 minutes before eating.

Kale Chips


  • 1 bunch of Kale
  • 1 tablespoon olive oil
  • 1/2 teaspoon Emeril’s Essence
  • 1/2 teaspoon salt
  • Agave Syrup*

While your turkey burgers cook….  (or if you aren’t making the burgers, pre-heat to 375°)Rinse your kale and dry completely.  Rip the kale leaves off into bite size pieces from the thick stem.  (I’m not fancy with it, I literally just rip them off into little bits).  Set them in a roasting pan (I line with aluminum so I don’t have to clean the thing after) and drizzle 1 tablespoon of olive oil over the top. (*Ok…..I don’t know how much agave I used.  It was just a very conservative drizzle.) Toss it all together.  Bake for about 15-20 minutes, tossing in-between.  Your kale chips should be golden, crispy and damn good.

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2 Responses to Turkey Veggie Burgers with Kale Chips

  1. Kiki says:

    I remember that top! You look so purdy =)

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