Adapted from “BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun” by Kat Ashmore.
Ingredients:
1 bunch kale kale 4 tablespoons extra-virgin olive oil, divided 1 small yellow onion, grated 5 garlic cloves, minced 2 pounds ground dark turkey meat 2/3 cup crumbled feta cheese 2 teaspoons dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper
Preparation:
Place a large skillet, cast-iron preferred, over medium heat.
Remove and discard the kale stems and finely chop the leaves. Add 2 tablespoons olive oil to the skillet and once hot, add the onion and garlic. Cook, stirring, for 2 to 3 minutes until lightly browned. Add the kale and cook until it is wilted. Remove from the heat and let cool slightly before making the burgers.
In a large bowl, combine the ground turkey, feta, oregano, salt, and pepper. Mix gently with your hands or a rubber spatula just until combined. Add the kale mixture to the turkey mixture and gently toss to distribute throughout. Spray your hands with a little cooking spray and form the mixture into 1/3-cup patties.
Heat the pan back up to medium heat. Add the remaining 2 tablespoons of olive oil and, working in batches so as not to overcrowd the pan, pan-fry the patties for 3 to 4 minutes per side until well browned and cooked through (a meat thermometer should register a 160°F internal temperature).