Cherry Topped Turkey Burgers with Kale Chips & Seasonal Salad

Ingredients

Turkey Burgers

1 1/2 pounds lean ground turkey

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 shallot minced

2 large garlic cloves minced

1/2-1 cup Italian parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh thyme

optional: white cheddar slices

Cherry topping

1 cup cherries pitted and cut in half

2 teaspoons balsamic vinegar

Cherry, peach and corn salad

2-3 cobs of corn

1 cup cherries pitted and cut in half

4 peaches sliced into bite-sized pieces

1/2 tablespoon olive oil

Kale chips

2 bunches green kale (stems removed torn into bite-sized pieces)

Olive oil

Garlic salt

Instructions

Turn grill onto medium-high heat. Mix ground turkey and ingredients together. Form into patties. Place on grill and cook approximately 5 minutes a side. Near the end, place slices of white cheddar cheese on burgers if cheese is desired.

As burgers are cooking, place cherries in a small saucepan. Add balsamic vinegar. Cook over low heat until cherries are just softened. When ready to serve burgers, drizzle cherry mix over burgers.

Husk corn on the cob for the salad. Brush with olive oil. Place on grill with burgers. Cook for approximately 12 minutes, turning every 3 minutes. When corn is cooked, let cool and then slice corn from each cob. Chop cherries and peaches. Mix corn, cherries and peaches together in a bowl. Eat plain, or if you feel dressing is needed, drizzle with a balsamic glaze or olive oil and balsamic vinegar. Basil leaves will also make a nice touch in this salad if you have them on hand.

Turn oven on to 350 degrees Fahrenheit. Wash kale. Remove kale leaves from stems. Place in bowl. Rip into large bite-sized pieces. Cover with olive oil. Massage oil into kale. Place kale on cookie sheet. Don’t crowd pieces. Sprinkle with garlic salt. Place in oven and bake for 10 minutes. You’ll have to cook several batches, but it’s soooo worth it. In fact, we recommend two bunches kale because these will go fast.