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

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

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

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

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 630 Calories/Serving

25–35 Minutes

Lean dark turkey gets sweet smokiness from our custom burger spice blend; the grilled peaches and tomatoes also bring a hit of sweetness and smoke.

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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.
  • 2 sweet potatoes
  • 3 peaches
  • 5 ounces cherry tomatoes
  • 1¼ pounds ground turkey
  • 2 or 3 shallots
  • Burger spice blend (onion powder - granulated garlic - sweet smoked paprika - salt - black pepper)
  • 3 or 4 sprigs fresh basil
  • ⅓ cup paleo mayo
  • 1 teaspoon sherry vinegar
  • ¼ pound baby kale
  • 1 head baby iceberg lettuce
  • 2 whole wheat buns*
  • *Not paleo; omit for a paleo-strict version

Nutrition per serving

Calories 550, Total Fat 36g (46% DV), Sat. Fat 25g (125% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 680mg (30% DV), Total Carb. 32g (12% DV), Fiber 7g (25% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Eggs, Wheat, Soybeans


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

Wash produce before use


Prep and roast the sweet potatoes

Heat the oven to 450ºF.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potatoes with 1 to 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, prepare the rest of the meal.


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 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.


Prep and cook the turkey burgers

  • Cut off 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 ¼ cup.
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 four ½-inch-thick 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, 3 to 4 minutes per side. Transfer to a plate. Wipe out the pan. While the burgers cook, prepare the basil mayo.


Make the basil mayo; finish the salad

  • Strip the basil leaves from the stems; coarsely tear the leaves. Divide into two equal portions, one for the mayo and one 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.
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.


Prep the lettuce wraps and buns

  • Trim the root end from the iceberg lettuce; separate as many larger leaves as desired (paleo-strict diners can build their burgers on lettuce leaves instead of buns).
  • Cut the buns in half.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.


Set out the burgers, lettuce, buns, and basil mayo and invite everyone to assemble their own burgers. Serve the grilled peach salad and sweet potato wedges on the side.

Kids can!
  • Scrub and toss the sweet potatoes.
  • Strip and tear the basil leaves.
  • Stir together the basil mayo.
  • Toss the peach salad.
  • Separate the lettuce leaves.