Turkey Burgers with Kale & Mushroom Sautee

Saturday night and my husband and I are hungry and debating - go out or stay in. Staying in wins which means I am cook for the night! Since Heath has done the LEAP testing, I've been using alternatives to some of his high reactive food sensitivities, two of which are lettuce and olives, that means, no curly lettuce on the burgers and no olive oil for cooking. I had a bunch of kale in the refrigerator and this recipe was born!

Ingredients:

• 1 lb 93% lean ground turkey
• Salt, pepper, poultry seasoning, parsley
• 1 8 oz package button mushrooms, sliced
• 1 stalk of kale, removed from the stalk and torn
• 1/2 pint grape tomatoes, halved
• 1/2 avocado, sliced
• 2 slices pumpernickel bread, toasted
• 1/2 bag of sweet peas
• Fresh parsley

Directions:

• Sprinkle salt, pepper, poultry seasoning and dried parsley over turkey
• Divide turkey into 4 equal parts and create patties
• Heat skillet to medium heat and spray with cooking spray and/or sunflower seed oil
• Place two burgers in pan and cook about 4-5 minutes, flip and cook 3-4 minutes or until meat thermometer reads 165 degrees F

• Spritz pan with additional cooking spray or oil; Add chopped kale, mushrooms and tomatoes and season with salt, pepper and fresh chopped parsley

• Meanwhile place peas in steamer over boiling water for about 3 minutes
• Toast bread and scoop out avocado slices
• Assemble sandwich on bread and top with vegetable mixture and avocado, serve with a side of sweet peas

Look at all of that great color. You can also spread the avocado across one side of the bread for a more even distribution. I cooked the remaining two burgers for leftovers for the next day. I set the frozen peas out in a bowl while I was cooking and snuck a few for a snack - they are good frozen. Like our cousin's little boy calls them, "Pea Balls" are a great snack!