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

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

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

Carb-Conscious, Paleo, Dairy-Free, Gluten-Free, Family-Friendly, Diabetes-Friendly, Mediterranean, Lean & Clean, Soy-Free

2 Servings, 540 Calories/Serving

25–40 Minutes

For these juicy paleo burgers, we rely on health-boosting spices like granulated garlic and sweet smoked paprika to add a triple dose of color, flavor, and antioxidants.

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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 organic sweet potato
  • 1 organic romaine heart or other lettuce
  • 3 ounces organic grape or cherry tomatoes
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon sherry vinegar
  • Sunbasket burger spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • ¼ cup paleo mayo

Nutrition per serving

Calories: 540, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 90mg (30% DV), Sodium: 240mg (10% DV), Carbohydrates: 40g (13% DV), Total Sugars: 12g, 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


Roast the sweet potato fries

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the rest of the meal.


Prep the romaine; make the tomato relish

  • Trim the root end from the romaine heart; remove as many of the largest outer leaves as you like for the burgers and save any remaining romaine for another use.
  • Cut the tomatoes into quarters.
  • Peel and finely chop enough shallots to measure 2 tablespoons [¼ cup].
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the patties.
In a medium bowl, stir together the tomatoes, shallots, sherry vinegar, half the parsley, and 1 to 2 teaspoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the burgers.


Make the patties

  • Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground meat, burger spice blend, and remaining parsley. 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 a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the patties.

Beef, lamb, and pork: Cook, turning once, until browned and cooked to desired doneness, 2 to 4 minutes per side.

Turkey and chicken: Cook, turning once, until browned and cooked through, 4 to 6 minutes per side.


Transfer the romaine leaves to individual plates. Top with the burgers, spread each with 1 tablespoon mayo, and spoon on the tomato relish. Serve the sweet potato fries and remaining mayo on the side.
Kids Can!
  • Season the sweet potato for roasting.
  • Separate the romaine leaves.
  • Measure the shallots.
  • Strip the parsley leaves.
  • Stir the relish.