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

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

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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 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.