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

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

One-Pan Meal

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

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

2 Servings, 460 Calories/Serving

25 – 40 Minutes

Lean turkey burgers become extra savory from our custom spice blend. The charred peaches and cherry tomatoes add a sweet smokiness to the salad served alongside.

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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.
  • 2 organic peaches or other stone fruit
  • 3 ounces organic grape or cherry tomatoes
  • 10 ounces ground turkey
  • Burger spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 4 or 5 sprigs organic fresh basil
  • 3 tablespoons paleo mayo
  • 1 organic romaine heart
  • ½ teaspoon sherry vinegar
  • 5 ounces organic baby kale or other leafy greens

Chef's Tip

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

Make It Leaner

Cooking the burgers on the grill and omitting the oil will cut 60 calories and 7 grams of fat per serving. Using a nonstick frying pan or grill pan and skipping the oil when cooking the peaches and tomatoes will save another 15 calories and 2 grams of fat from each portion.

Grill It

Prepare a medium-hot fire in a grill. Brush the peaches with oil. Set the turkey burgers and the peaches, cut sides down, on the grill directly over the heat and cook, turning once, until the burgers are lightly charred and cooked through, about 5 minutes per side, and until the peaches are softened and lightly charred, 3 to 5 minutes total.

Nutrition per serving

Calories: 460, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 170mg (7% DV), Carbohydrates: 23g (8% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Eggs

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


Prep and cook the peaches and tomatoes

  • Cut the peaches in half and remove the pits.
  • Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peaches and tomatoes, season with salt and pepper, and cook, turning occasionally, until softened and lightly charred, 3 to 5 minutes. Transfer the peaches and tomatoes to a plate to cool slightly, then cut the peach halves in half lengthwise. Wipe out the pan.
While the peaches and tomatoes cook, prepare the patties.


Make the patties

  • 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.
In a large bowl, combine the ground turkey and burger spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.


Cook the patties

In the same pan used for the peaches and tomatoes, warm 1 to 2 tablespoons oil over medium-high heat 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 patties cook, prepare the basil mayo.


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 and half the basil. Season to taste with salt and pepper.


Prep the romaine; toss the peach salad

  • Trim the root end from the romaine heart; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use.
In a large bowl, stir together the sherry vinegar and 1 to 2 teaspoons oil; season to taste with salt and pepper. Add the peaches, tomatoes, baby kale, and remaining basil and toss to coat. Season to taste with salt and pepper.



Transfer the romaine leaves to individual plates. Top with the burgers and spread each with 1 teaspoon basil mayo. Serve the peach salad and remaining mayo on the side.

Kids Can!

  • Strip the basil leaves.
  • Stir the basil mayo.
  • Separate the romaine leaves.
  • Toss the peach salad.

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