Handheld turkey burgers are a petite way to enjoy a backyard barbecue.
2 cups kale, torn into small bits
1 1/2 Tbsp. Worcestershire sauce
1/3 cup scallions chopped
1 large carrot shredded
1/2 Tbsp. sea salt
1 Tbsp. tarragon mustard
1 pound ground turkey
olive oil, for cooking
grapeseed oil, for cooking
lettuce cups or toothpicks
Sauté kale, Worcestershire sauce, scallions, and carrot in olive oil on medium heat. Toss and stir as needed.
Combine sea salt, tarragon mustard, and ground turkey in a large bowl. Fold sautéed mixture into bowl. Knead together.
Scoop one heaping tablespoon of mixture, roll into ball, tuck kale as needed, and flatten into mini patties. Cook in a skillet with grapeseed oil on low-medium heat.
Serve in a lettuce cup accompanied by a dollop of sauce of your choice.