Collard-wrapped turkey burgers

Today marks the official one-year anniversary of the end of a self-imposed hell known as, “The Time Callie and her Sister Did a Two-Week Buzzfeed Clean Eating Challenge.”

We’ve talked about this before so there’s no need to rehash the gritty details.

We’re gonna need a bigger boat

Suffice to say, it was pretty miserable-though not as bad as the time I attempted the South Beach Diet in solidarity with my mother, and ended up locking myself in a bathroom and eating 2 bagels in one sitting. What can I say? This girl needs her carbs.


However, there were some highlights to the Buzzfeed cleanse, like our nightly banana, coconut and chocolate popsicles, or the time we got to eat a solitary square of dark chocolate. And then there was Day 6’s dinner of a collard-wrapped turkey burger.


This burger is actually delicious – it’s juicy, flavorful, open to many different toppings and, bonus, you get to play with your food. I recreated it last night completely of my own volition and I wasn’t disappointed (although I did up the avocado topping from 1/4 to 1/2, and polished the whole thing off with a glass of rosé).


I’m a little self conscious that my collard wrap isn’t as photogenic as theirs, and perhaps photographs as an amorphous blob, but you’ll have to take my word for it…this burger is legit.

E.T. phone home (sorry–on a roll with my “Blockbuster hits of the late 70’s early 80’s” references here)

Collard-wrapped turkey burger
(Adapted from Buzzfeed)

Makes 4 burgers

4 scallions, greens thinly sliced, whites finely minced
1 pound ground turkey
1 teaspoon paprika*
1/2 teaspoon salt
1 teaspoon soy sauce or tamari
Freshly ground pepper
4 large collard greens, stem removed
2 teaspoons olive oil

To Top: 
1 avocado, thinly sliced
Sliced tomato
Dijon mustard

In a small bowl, combine scallion whites and greens, ground turkey, paprika, salt, soy sauce and pepper. Use your hands to mix everything together, then form it into 4 patties about ¾-inch thick. Put the patties in the fridge while you prepare the collard greens.

Simmer ¼ cup water in a large skillet over medium heat. Add each collard green leaf one at a time to the boiling water and let it cook for about 20 seconds, then flip it and cook for another 20 seconds. This softens it and helps it lose its bitterness. Put the cooked leaves on a paper towel-lined plate with one piece of paper towel between each of them.

Wipe out the skillet so that it’s clean and dry, then return it to the stove. Heat the oil in the skillet over medium-high heat, then add the turkey burgers. Cook until the undersides are deeply browned, about 5 minutes.

Flip the burgers and cook for another 5 minutes or until the meat is cooked through. If your patties are particularly thick, cover for the last minute of cooking. If using a meat thermometer, it should read 165°F and there should be no pink in the middle.

To assemble each burger, lay the whole collard leaf on a plate, then lay the patty in the center of the leaf. Spread with a thin slick of Dijon, then top with avocado and tomato and wrap.

*I didn’t have paprika so used 1/2 teaspoon of red pepper flakes.

Collard-wrapped turkey burger:

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