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Lettuce-wrapped turkey burgers with grilled peach salad and basil mayo

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 580 Calories/Serving

25 – 35 Minutes

Lean dark turkey gets sweet smokiness from our custom burger spice blend, plus a hit of sweetness and smoke from grilled peaches and cherry tomatoes.

Ingredients

  • 2 peaches
  • 3 ounces cherry tomatoes
  • 10 ounces ground turkey
  • 1 or 2 shallots
  • Burger spice blend (onion powder - granulated garlic - sweet smoked paprika - salt - black pepper)
  • 3 or 4 sprigs fresh basil
  • 3 tablespoons paleo mayo
  • ½ teaspoon sherry vinegar
  • 1 head baby iceberg lettuce
  • 2 ounces baby kale

Chef's Tip

Before cooking the burgers, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan over medium-high heat on the stovetop.

Make It Leaner

Replace the 3 tablespoons mayo with 1 teaspoon oil to make a light dressing for the burgers that will slash 130 calories and 16 grams of fat per serving.

Instructions

1

Prep and grill the peaches and tomatoes

  • Cut the peaches into quarters and remove the pits.
  • Cut the cherry tomatoes in half.
In a large grill pan or frying pan brushed with oil over medium-high heat, add the peaches and cherry tomatoes and cook, turning occasionally, until lightly charred and softened, 3 to 5 minutes. Transfer the peaches and tomatoes to a plate to cool, then cut the peach quarters in half lengthwise. Wipe out the pan.
While the peaches and tomatoes cook, prepare the burgers.

2

Prep the turkey 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.
  • Peel and finely chop enough shallots to measure 3 tablespoons.
In a medium bowl, combine the ground turkey, shallots, and burger spice blend. Season lightly with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two ½-inch-thick patties.

3

Cook the burgers

In the same pan used for the peaches and tomatoes, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the basil mayo.

4

Make the basil mayo

  • Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for the peach salad.
In a small bowl, stir together the mayo, sherry vinegar, and half the basil. Season to taste with salt and pepper.

5

Prep the lettuce wraps; finish the salad

  • Trim the root end from the iceberg lettuce. Separate the large leaves for the burgers; save the rest for another use.
In a medium bowl, combine the peaches, tomatoes, baby kale, remaining basil, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.

6

Serve

Transfer the lettuce leaves to individual plates. Top with the burgers and spread with as much basil mayo as you like. Serve with the grilled peach salad.

Nutrition per serving: Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 29g (145% DV), Cholesterol: 120mg (40% DV), Sodium: 690mg (29% DV), Carbohydrates: 27g (9% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: eggs.

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