Turkey and Ginger Basil Kale Burgers

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 servings


  • 1 pound lean ground turkey
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon ground ginger
  • 2 tablespoons chopped basil
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut aminos
  • 4 large Portobello mushroom caps
  • 1 cup chopped kale
  • 1 large avocado mashed


  • Heat grill to high heat.
  • In a large bowl, mix the first 4 ingredients (turkey through basil). Form turkey mixture into patties.
  • Place burgers on the grill and cook for 5 to 10 minutes on each side, until the center of the burgers are no longer pink.
  • In a large skillet over medium heat, heat coconut oil. To the oil, add the coconut aminos and the mushrooms. Cook mushrooms on each side for 3 to 5 minutes, until tender.
  • Layer mushroom cap, burger, kale and avocado and serve.


SERVING SUGGESTION: Shredded Brussels sprouts (cut large Brussels sprouts in half lengthwise then place on a clean surface, cut side down, and thinly slice; stir-fry in olive oil and ghee over medium heat until almost tender; add a little chicken broth, cover and simmer for 3 minutes or until tender; season with salt and pepper to taste).
NUTRITION: 314 Calories; 20g Fat (53.3% calories from fat); 28g Protein; 12g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.
Tried this recipe?Let us know how it was!