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Lettuce-wrapped turkey burgers with tomato relish and sweet potato fries
Customer Favorite

Lettuce-wrapped turkey burgers with tomato relish and sweet potato fries

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 650 Calories/Serving

25 – 35 Minutes

Lean and juicy dark-meat turkey delivers the flavor in these paleo and gluten-free burgers. Our chunky tomato relish makes a tasty alternative to ketchup.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 sweet potato
  • 10 ounces ground turkey
  • 3 or 4 sprigs fresh flat-leaf parsley
  • Burger spice blend (onion powder - granulated garlic - sweet smoked paprika - salt - black pepper)
  • 3 ounces cherry tomatoes
  • 1 shallot
  • 1 romaine heart
  • 1 tablespoon sherry vinegar
  • ¼ cup paleo mayo

Chef's Tip

Instead of serving all the mayo as a burger topping, turn some of it into a dipping sauce for the sweet potato fries: stir in a little of the burger spice blend and season to taste with salt and pepper.

Nutrition per serving

Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 33g (165% DV), Cholesterol: 135mg (45% DV), Sodium: 860mg (36% DV), Carbohydrates: 27g (9% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs

Instructions

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

Wash produce before use

1

Roast the sweet potato fries

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the potato with 2 teaspoons 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 potato roasts, make the turkey 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 and pat dry with a paper towel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the tomato relish.
In a medium bowl, combine the ground turkey, burger spice blend, and half the parsley. Season generously 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 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 5 minutes per side.
While the burgers cook, prepare the tomato relish and romaine.

4

Make the tomato relish; prep the romaine

  • Cut the cherry tomatoes into quarters.
  • Peel and finely chop enough shallot to measure 2 tablespoons.
  • Trim the root end from the romaine heart; separate the leaves.
In a medium bowl, stir together the tomatoes, shallot, remaining parsley, sherry vinegar, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

5

Serve

Transfer the romaine leaves to individual plates. Top with the burgers, spread some mayo on top, and spoon on the tomato relish. Serve with the sweet potato fries.