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

Lettuce-wrapped turkey sliders with lemon aioli and chicory salad

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

2 Servings, 460 Calories/Serving

30–45 Minutes

A vibrant chicory salad is set to accompany these fully loaded gluten-free turkey sliders. So fire up the grill and enjoy this showstopper of a meal alfresco.

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.

1 organic red onion
2 tablespoons sherry vinegar
10 ounces ground turkey
4 or 5 sprigs organic fresh cilantro
1 cup cooked black beans
1 head organic endive
1 head organic Artisan or other lettuce
3 ounces piquillo peppers
Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)

Nutrition per serving

Calories 460, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 280mg (12% DV), Total Carb. 28g (10% DV), Fiber 9g (32% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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

Marinate the onion

Peel and thinly slice enough onion to measure 1 cup [2 cups].

In a medium bowl, combine the onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the burgers.

Make the burgers

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.
Coarsely chop the cilantro. Set aside half for the aioli.

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

Prep the peppers and aioli; make the bean salad

Rinse the black beans.
Trim the root end from the endive; coarsely chop the leaves.
Trim the root end from the lettuce; remove the largest outer leaves and set aside for the burgers (1 or 2 leaves per slider). Cut the remaining lettuce in half lengthwise, then thinly slice crosswise.
Set aside enough marinated onion slices to garnish the burgers, shaking off any excess vinegar. Measure ½ cup [1 cup] remaining marinated onion along with the vinegar for the salad. Save any remaining onion for another use.
Scrape off any seeds from the piquillo peppers; thinly slice the peppers. Set aside for serving.

In a small bowl, stir together the lemon aioli and remaining cilantro; season to taste with salt and pepper.
In a large bowl, toss together the beans, endive, sliced lettuce, 2 teaspoons [4 tsp] oil, and the ½ cup [1 cup] onion and vinegar. Season to taste with salt and pepper.

Cook the burgers

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the lettuce leaves to individual plates. Top each leaf with the piquillo peppers, marinated onion slices, a burger, and 1 teaspoon lemon aioli. Serve the bean salad and remaining aioli on the side.

Kids Can!

Stir the marinated onion.
Rinse the black beans.
Season the aioli.
Assemble the bean salad.
Help assemble the sliders.

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