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)
Washed baby kale
Brioche burger buns
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a bowl, add the ground turkey, sprinkle with the merguez spice and 1 teaspoon of salt, and mix to combine. Shape the meat into 3 patties, about ½-inch thick. Set them on a plate near the stove.
In a bowl, add the baby kale, drizzle with the tahini dressing, season with a pinch of salt, and massage to coat.
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, 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.
Wipe out the pan and return it to the heat. Add 3 burger buns, cut-side down, and toast until golden, 1 minute.
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.