1 lb extra lean ground turkey
1/2 brown onion, diced
1 orange bell pepper, diced
4 ribs of kale, leaves pulled off and chopped
1-2 cloves of garlic
2 tbs worscheshire sauce
1 tsp salt
1 tsp pepper
sprinkle of garlic and onion powder
Heat 2 tbs grapeseed oil, medium to high heat. Add in onions (with a pinch of salt), bell pepper and sautee for 5 minutes. Add in the Kale and reduce the heat and sautee for 10-12 minutes.
Meanwhile, in a bowl, combine the ground turkey with the worscheshire sauce and spices.
Use your hands to mix everything together in the bowl.
Combine the pepper and onion mixture with the turkey.
Form into 6-8 patties.
Cook over medium heat, in 1 tbs grapeseed oil or place on the bbq, 4 minutes each side.
For the salad, I used 1 large seedless cucumber, peeled and then sliced with my handy mandolin.
Toss with 1/2 avocado, 1 tsp sesame seed oil, 2 tbs rice wine vinegar and a splash of soy sauce.
*Cucumbers are mostly composed of water, but still full of nutrition. They’re a great source of vitamins A and C, as well as folic acid. The skin is rich in fiber and contains magnesium, potassium and silica, which is a trace mineral that helps strengthen our connective tissues.