Turkey Burgers with Baby Kale & Pickled Onions

These burgers feature lean turkey and a tangle of baby greens and pickled onions. Just sear, stack, and take a big bite.

What You Get

Ground turkey (see note below)

Merguez spice (North African spice blend)

Baby kale

Tahini dressing

Brioche burger buns

Pickled onions

What You’ll Need

Salt

Olive oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 25 minutes 

Step 1

In a bowl, add the ground turkey, sprinkle with the merguez spice and 1 teaspoon salt, and mix to combine. Shape the meat into 3 patties, about ½-inch thick. Set them on a plate near the stove.

Step 2

In a bowl, add the baby kale, drizzle with the tahini dressing, season with a pinch of salt, and massage to coat.

Step 3

In a cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the turkey patties and cook until browned on the first side, about 5 minutes. Flip and continue to cook until golden and no longer pink at the center, 5 minutes longer. Transfer the patties to a plate and keep warm.

Step 4

Wipe out the pan and return it to the heat. Add 3 burger buns, cut-side down, and toast until golden, 1 minute.

Step 5

Place the buns on plates and stack with the patties. Top with the dressed kale and pickled onions and serve warm.

Contains: milk, eggs, wheat.

Note: The turkey may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.