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

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

2 Servings, 460 Calories/Serving

35–50 Minutes

In transforming burger night into a paleo delight, we might have outdone the original. Red pepper vinaigrette replaces ketchup and mayo, and lettuce leaves coolly step in for buns. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 lemon
  • 2 organic carrots
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • Your choice of protein
  • 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, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 450mg (20% DV), Total Carb. 20g (7% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 24g

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 your protein 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 your protein into two [four] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the patties.


Turkey or chicken: Cook, turning once, until browned and cooked through, 4 to 6 minutes per side.


Beef, lamb, pork, or plant-based Impossible Burger: Cook, turning once, until browned and cooked to the desired doneness, 2 to 4 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 as many of the largest outer leaves as you like for the burgers and save any 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.