Lettuce-wrapped turkey sliders with basil mayo and black bean salad

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

One-Pan Meal

Lettuce-wrapped turkey sliders with basil mayo and black bean salad

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

2 Servings, 500 Calories/Serving

30–45 Minutes

Not your everyday sports-bar sliders, these turkey patties boast lean protein and an array of healthy fixin’s, wrapped in crisp butter lettuce.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 1 organic red onion or shallots
  • 2 tablespoons sherry vinegar
  • 4 or 5 sprigs organic fresh basil
  • 1 organic lemon
  • 2 tablespoons paleo mayo
  • 10 ounces ground turkey
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 cup cooked black beans
  • 1 head organic Belgian endive or other chicory lettuce such as Treviso
  • 1 head organic butter lettuce
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ¼ pound roasted red peppers
Chef's Tip
Before shaping and cooking the sliders, you can test the seasoning of the turkey mixture by cooking a tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop.
Make It Leaner
Use only ½ teaspoon basil mayo per burger to shave off 50 calories and 5 grams of fat per serving. Enjoy the remaining mayo the next day on a wrap or sandwich, or whisk in some vinegar to create a salad dressing.

Nutrition per serving

Calories: 500, Protein: 34g (68% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 500mg (21% DV), Carbohydrates: 30g (10% DV), Total Sugars: 7g, 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.

Instructions

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

Wash produce before use

1

Marinate the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a medium bowl, combine the onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the basil mayo and the burgers.

2

Make the basil mayo

  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the basil mayo and the bean salad).
In a small bowl, stir together the mayo, basil, lemon zest, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

3

Make the 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.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large bowl, combine the ground turkey and garlic. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.

4

Make the bean salad; prep the red peppers

  • Rinse the black beans.
  • Trim the root end from the endive; cut the endive in half lengthwise, then crosswise into ½-inch-wide strips.
  • Trim the root end from the butter lettuce; remove the largest outer leaves and set aside for the burgers (1 or 2 leaves per slider). Cut the remaining lettuce in half lengthwise, then crosswise into thin strips.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Set aside enough onion slices to garnish the burgers, shaking off any excess vinegar. Measure ½ cup [1 cup] remaining onion along with the vinegar for the salad. Save any remaining onion for another use.
  • Scrape off any seeds from the roasted red peppers. Set aside for serving.
In a large bowl, toss together the beans, endive, butter lettuce strips, parsley, 1 tablespoon [2 TBL] lemon juice, 2 teaspoons [4 tsp] olive oil, and the ½ cup [1 cup] onion and vinegar. Season to taste with salt and pepper.

5

Cook the burgers

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the butter lettuce leaves to individual plates. Top each leaf with the roasted red peppers, onion slices, a burger, and 1 teaspoon basil mayo. Serve the remaining mayo and the bean salad on the side.
Kids Can!
  • Stir the marinated onion.
  • Stir together the basil mayo.
  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Toss the bean salad.