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

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

2 Servings, 470 Calories/Serving

35–50 Minutes

These no-bun burgers are your answer to an easy paleo dinner. Add a little or a lot of kick to the carrot ribbon salad with our custom chraime spice blend.

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)
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
  • Sun Basket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 1 head organic baby iceberg or other lettuce
  • 1 organic zucchini or yellow squash
  • Sun Basket red pepper vinaigrette (EVOO - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories: 470, Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.
  • Trim the ends from the zucchini. Lay the zucchini flat; using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.

Serve

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.