Ingredients
- 1 lb ground turkey thigh meat
- 4 scallions, finely chopped
- 1/2 inch piece of fresh ginger root, peeled and grated
- 1 garlic clove, crushed
- 1 lemongrass stalk, outer leaves removed and core finely chopped
- 1/2 red chile, seeded and finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 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 tablespoon olive oil
- sesame seeds, for sprinkling (optional)
Preparation
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 400°F, 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, chile, and cilantro. 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 broiler 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.
