Lettuce-wrapped turkey burgers with basil mayo and warm peach salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

25–40 Minutes

Lean turkey burgers become extra savory from our custom spice blend. The charred peaches and cherry tomatoes add a sweet smokiness to the salad served alongside.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 organic peaches or other stone fruit
3 ounces organic grape or cherry tomatoes
10 ounces ground turkey
Burger spice blend (onion powder - granulated garlic - sweet smoked paprika)
4 or 5 sprigs organic fresh basil
3 tablespoons paleo mayo
1 organic romaine heart
½ teaspoon sherry vinegar
5 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 460, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 170mg (7% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the peaches and tomatoes

Cut the peaches in half and remove the pits.
Cut the tomatoes in half.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peaches and tomatoes, season with salt and pepper, and cook, turning occasionally, until softened and lightly charred, 3 to 5 minutes. Transfer the peaches and tomatoes to a plate to cool slightly, then cut the peach halves in half lengthwise. Wipe out the pan.
While the peaches and tomatoes cook, prepare the patties.

Make the patties

Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the ground turkey and burger spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.

Cook the patties

In the same pan used for the peaches and tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 4 to 6 minutes per side. Transfer to a plate.
While the patties cook, prepare the basil mayo.

Make the basil mayo

Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for the peach salad.

In a small bowl, stir together the mayo and half the basil. Season to taste with salt and pepper.

Prep the romaine; toss the peach salad

Trim the root end from the romaine heart; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use.

In a large bowl, stir together the sherry vinegar and 1 to 2 teaspoons oil; season to taste with salt and pepper. Add the peaches, tomatoes, baby kale, and remaining basil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the romaine leaves to individual plates. Top with the burgers and spread each with 1 teaspoon basil mayo. Serve the peach salad and remaining mayo on the side.

Kids Can!

Strip the basil leaves.
Stir the basil mayo.
Separate the romaine leaves.
Toss the peach salad.

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