Lettuce-wrapped turkey burgers with green goddess dressing and lentil salad

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

Lettuce-wrapped turkey burgers with green goddess dressing and lentil salad

Signature Sauce

Lettuce-wrapped turkey burgers with green goddess dressing and lentil salad

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

2 Servings, 580 Calories/Serving

35–50 Minutes

All of the yum with none of the bun; these lettuce-wrapped burgers are a healthy alternative to a favorite American meal, jazzed up with our signature green goddess dressing and caramelized onion.

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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 ounce sun-dried tomato strips (not in oil)
  • 1 red onion
  • 10 ounces ground turkey
  • 1 lemon
  • 6 or 7 sprigs fresh dill or other leafy herb such as parsley
  • 2 pitted dates
  • 1 cup cooked lentils
  • 1 head butter lettuce
  • ½ teaspoon dried oregano
  • Sunbasket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy - fresh garlic - kosher salt)

Nutrition per serving

Calories 580, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 280mg (12% DV), Total Carb. 45g (16% DV), Fiber 13g (46% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Eggs, Fish

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.


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

Wash produce before use


Prep the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
While the tomatoes soak, prepare the onion.


Prep and cook the onion

  • Peel and thinly slice half the onion. Finely chop enough of the remaining onion to measure ¼ cup [½ cup]; set aside for the lentil salad.
In a medium frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the onion cooks, prepare the burgers.


Make the burgers

  • Cut a small corner from the ground turkey package and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Zest the lemon; juice half and cut half into wedges. [Zest both lemons; juice 1 lemon and cut the remaining lemon into wedges.] Set aside the juice for the lentil salad and the wedges for garnish.
  • If desired, strip the dill leaves from the stems; coarsely chop enough dill to measure 2 teaspoons [4 tsp]; set aside half for the lentil salad. Save any remaining dill sprigs for another use.
In a medium bowl, combine the turkey, lemon zest, and half the dill. 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.


Cook the burgers

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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.
While the burgers cook, prepare the lentil salad.


Make the lentil salad; prep the lettuce

  • Finely chop the dates.
  • Rinse the lentils.
  • Coarsely chop the sun-dried tomatoes.
  • 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 medium bowl, stir together the dates, 1 tablespoon [2 TBL] lemon juice, and 2 teaspoons [4 tsp] oil; season with salt and pepper. Add the lentils, sun-dried tomatoes, finely chopped onion, oregano, and remaining dill and toss to combine; season to taste with salt and pepper.


Transfer 2 lettuce leaves to each individual plate. Top each leaf with a burger, 1½ to 2 teaspoons green goddess dressing, and caramelized onion. Serve the lentil salad and lemon wedges on the side.
Kids Can!
  • Measure the onion.
  • Juice the lemon.
  • Measure the dill.
  • Rinse the lentils.
  • Toss the lentil salad.