OK, i am. 😉

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I package ground organic turkey

1/2 cup gluten-free bread crumbs (I used 4C in these burgers)

1 cup arugula washed throughly washed, dried and chopped

1 cup kale washed throughly washed, dried and chopped

1 small zucchini grated

2 tbsp corriander

8 oz crumbled Greek feta cheese

pinch cayenne pepper

Pink Himalayan sea salt to taste

1 egg

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Chop up kale and arugula, whisk the egg, then grate the zucchini. I use a large hole cheese grater. Now combine all ingredients except for the feta cheese in a large bowl and mix throughly. After it is mixed well and I use my hands, add in the feta cheese. Form balls with the mixture and flatten out into burgers. I made 4 burgers with the 1lb package. Place in greased pan, drizzle with olive oil over top. Bake in oven at 400 degrees for about 20-30 minutes. It will depend upon  how thick you make your burgers. Use a meat thermometer to determine they reached a temperature of 165, which is most desirable for ground turkey.

I served this with mashed sweet potatoes. I wish I had a pic of the plate assembled but apparently we were starving, lol. It was all gone so fast.

I have to say these burgers were great. Turkey burgers can be bland for sure. The greens and feta really it wake it up. I’m putting them on the grill next time. Keep me posted if you grill them first. I really want to see if the feta holds up. I’m thinking it should. Feta doesn’t break down that quickly to heat. Just grill these on a medium flame. ENJOY!