Okay so we made burgers last night. Fat, juicy turkey burgers stuffed with quinoa and cilantro, covered with all my favorite toppings. And you know what?
They were freakin’ delish.
Like one of those meals that you wish would never end. One of those meals that you wish you could eat ten of and not feel stuffed to the brim, or fall into a two day food coma, or have my belly expand with a ginormous food baby.
But cilantro-quinoa turkey burgers are totally worth it, right?
F-A-B-U-L-O-U-S-ness in your mouth.
Maybe next time I’ll make them mini so I can actually eat ten and not regret it immediately after. Even though I’m still not sure I could eat ten mini burgers, but I could try. And even if the aftermath is feeling full for days (which obviously wouldn’t happen because I’m too obsessed with food).
Okay…so…these cilantro-quinoa turkey burgers.
Are they as good as they sound? Why yes, in fact they are. They’re just as good as they sound.
And they’re just in time for the celebrations of Cinco de Mayo. Although not overly full of Mexican flavors, these simple turkey burgers have just the right hint of latin flare. But the topping is what sends these burgers to a whole new level. Smashed avocado, sliced tomatoes and garlicky kale. Rich in flavor, uber healthy and so easy to make.
Oh and then I put them between my gluten-free english muffins. The perfect burger bun!
So, let’s whip out our grills and have some burgers, shall we?
- 1 lb all natural ground turkey
- 1/4 cup cooked quinoa
- 1/2 cup chopped cilantro
- Salt & pepper to taste
- 4 cup lacinato kale, sliced into ribbons
- 4 - 6 garlic cloves, minced
- 1 tablespoon olive oil (for sautéing)
- Salt & pepper to taste
- Gluten-Free English Muffins, toasted (or other buns of choice)
- 1 avocado, smashed
- 1 tomato, sliced
- Mix the turkey meat with the quinoa, cilantro and season with salt and pepper. Shape into four burgers and set aside. Heat the great over medium high heat, grill the burgers until done, about 4 - 5 minutes per side.
- While the burgers are cooking, saute the kale and garlic in a skillet with the olive oil, until the greens have wilted and the stems are soft. Sprinkle with salt and pepper to taste.
- When the burgers have finished cooking, remove them from the grill and let them rest for a few minutes. This help keep them juicy.
- Place burgers on one side of bun, top with avocado, then sliced tomato, then garlicky kale.