Thai Turkey Burgers with Crispy Kale
['1 lb ground turkey thigh meat', '4 scallions, finely chopped', '1/2 inch piece of fresh ginger root, peeled and grated', '1 garlic clove, crushed', '1 lemongrass stalk, outer leaves removed and core finely chopped', '1/2 red chile, seeded and finely chopped', '2 tablespoons finely chopped fresh cilantro', '1 egg, lightly beaten', '4 whole-wheat buns, warmed', 'sea salt and black pepper', '4 1/2 cups bite-size kale pieces', 'finely grated zest of 1 lemon', '1 tablespoon olive oil', 'sesame seeds', 'for sprinkling (optional)']
To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.
Place in a preheated oven, at 400°F, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.
Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.
Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.
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