In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lettuce-wrapped turkey burgers with tarragon mayo

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 440 Calories/Serving

25–40 Minutes

Charred nectarines and tomatoes supply a perfect balance of smoky and sweet for this crave-worthy turkey burger, perfect for your outdoor grill or indoor stovetop.

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 nectarines or other stone fruit
¼ pound organic grape or cherry tomatoes
10 ounces ground turkey
Sunbasket burger spice blend (onion powder - granulated garlic - sweet smoked paprika)
2 or 3 sprigs organic fresh tarragon
1 tablespoon mayo
1 head organic iceberg or other lettuce
3 ounces organic shredded kale
1 tablespoon sherry vinegar

Nutrition per serving

Calories 440, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 170mg (7% DV), Total Carb. 18g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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 nectarines in half and remove the pits; cut the fruit into ½-inch-thick wedges.
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 nectarines and tomatoes, season with salt and pepper, and cook, turning occasionally, until softened and lightly charred, 3 to 5 minutes. Transfer the nectarines and tomatoes to a plate to cool slightly, then cut the nectarine wedges in half lengthwise. Wipe out the pan.

While the nectarines and tomatoes are cooking, 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 nectarines 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 are cooking, prepare the tarragon mayo.

Make the tarragon mayo

Strip the tarragon leaves from the stems; coarsely chop the leaves. Set aside half for the nectarine salad.

In a small bowl, stir together the mayo, half the tarragon, and a splash of water. Season to taste with salt and pepper.

Prep the lettuce; assemble the nectarine salad

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

In a large bowl, combine the kale with the sherry vinegar and 1 to 2 teaspoons oil, season with salt and pepper, and gently massage the leaves. Add the nectarines, tomatoes, and remaining tarragon and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the lettuce leaves to individual plates. Top with the burgers and spread each with the tarragon mayo. Serve the nectarine salad and remaining mayo on the side.

Kids Can!

Strip the tarragon leaves.
Stir the tarragon mayo.
Separate the lettuce leaves.
Assemble the nectarine salad.
Spread the burgers with the mayo.

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