Thai Turkey Burgers with Crispy Kale

Ingredients for Thai Turkey Burgers with Crispy Kale

• 450g turkey mince thigh meat

• 4 spring onions, finely chopped

• 1/2 inch piece of fresh ginger root, peeled and grated

• 1 spicchio d'aglio, schiacciato

• 1 lemongrass stalk, outer leaves removed and core finely chopped

• 1/2 red chilli, seeded and finely chopped

• 2 cucchiai di coriandolo fresco tritato finemente

• 1 egg, lightly beaten

• 4 whole-wheat buns, warmed

• sea salt and black pepper

• 4 1/2 cups bite-size kale pieces

• finely grated zest of 1 lemon

• 1 cucchiaio di olio d'oliva

• sesame seeds, for sprinkling (optional)

To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.

Place in a preheated oven, at 204°C, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.

Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chilli, and coriander. Mix well, then season to taste and stir in the egg.

Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot grill and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.

Avvertenza

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