Fried-Egg-Topped Turkey Burgers with Kale Salad

December 2010
Fried-Egg-Topped Turkey Burgers with Kale Salad

by 5 people

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Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

  • 1/2 bunch kale, center ribs and stems discarded, leaves torn
  • 1/4 red onion, thinly sliced
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 pound ground turkey (half dark and half white meat)
  • 3/4 loaf italian bread, split horizontally, then cut crosswise into quarters
  • 1/4 cup mayonnaise
  • 4 eggs
  1. In a large bowl, combine the kale and onion (reserving a few onion slices for topping the burgers, if desired) and toss with the lemon juice and 1 tablespoon olive oil; season with salt and pepper. Set aside, tossing occasionally.
  2. Crumble the ground turkey into a medium bowl, season with salt and pepper and shape into four 3 1/2-inch patties, pressing your thumb into the center of each to form a slight indent.
  3. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the patties and cook, turning once, until browned, about 8 minutes.
  4. Meanwhile, toast the bread, then slather the cut sides with mayonnaise. Top each bread bottom with a burger patty. Using the same skillet, fry the eggs, then place 1 fried egg on top of each burger patty. Top with the reserved onion slices, if using, and set the bread tops into place. Serve with the kale salad.
  • Scoop out some of the bread so that it hugs the turkey patty once assembled.
  • Handle the turkey mixture as little as possible when forming the patties to prevent them from getting tough.
  • Poach the eggs for a healthier option.