Lettuce-wrapped turkey burgers with spicy chraime carrot salad

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

Lettuce-wrapped turkey burgers with spicy chraime carrot salad

Carb-Conscious, Diabetes-Friendly, Mediterranean, Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free, Spicy

2 Servings, 460 Calories/Serving

35–50 Minutes

Question: What’s an easy paleo meal? Answer: These no-bun burgers! And our custom chraime spice blend (to add a little or a lotta kick, you choose!) makes the carrot salad pop. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 lemon
  • 2 organic carrots
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 1 head organic baby iceberg or other lettuce
  • 1 organic zucchini or yellow squash
  • Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories: 460, Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 440mg (18% DV), Carbohydrates: 20g (7% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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.


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

Wash produce before use


Make the carrot salad

  • Juice ½ lemon; save the remainder for another use. [Juice 1 lemon; save the remaining lemon for another use.]
  • Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together 1 tablespoon [2 TBL] lemon juice, 2 teaspoons [4 tsp] oil, and one-third of the chraime spice blend. Add the carrot ribbons and mint and toss to coat; season to taste with salt and pepper and as much of the remaining chraime spice blend as you like. 


Prep and cook the patties

  • Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Using wet hands, form the meat into two [four] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 tablespoon oil 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. Meanwhile, prepare the remaining ingredients.


Prep the lettuce and zucchini

  • 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. 
  • Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.


Transfer the lettuce leaves to individual plates. Top with the burgers, spread each with 1 tablespoon red pepper vinaigrette, and garnish with the zucchini ribbons. Serve the carrot salad and remaining vinaigrette on the side.

Kids Can!
  • Juice the lemon.
  • Strip the mint leaves.
  • Separate the lettuce leaves.
  • Pat the zucchini dry.
  • Help assemble the burgers.