Lettuce-wrapped turkey sliders with basil mayo and squash salad

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

Lettuce-wrapped turkey sliders with basil mayo and squash salad

Make It Ahead

Lettuce-wrapped turkey sliders with basil mayo and squash salad

2 Servings, 690 Calories/Serving

30–40 Minutes

Slide into supper with our paleo turkey sliders, complete with a colorful array of fixings, including roasted red peppers and basil mayo, plus a roasted squash salad served on the side.

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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 or 2 delicata squash (about 1 pound total)
  • 2 red onions
  • 2 tablespoons sherry vinegar
  • 5 or 6 sprigs fresh basil
  • 2 lemons
  • ¼ cup paleo mayo
  • 1 pound ground turkey
  • 1 or 2 cloves peeled fresh garlic
  • 1 romaine heart
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 3 tablespoons walnuts
  • 1 cup roasted red peppers
  • 8 slider buns*
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
Make It Ahead
The red onion, basil mayo, and patties (Steps 2 through 4) can be prepped up to 1 day ahead. Cover and refrigerate them separately overnight. The next day, roast the squash while you prep the salad ingredients and cook the burgers.

Nutrition per serving

Calories 690, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 680mg (30% DV), Total Carb. 71g (26% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Tree Nuts, Wheat, Soybeans

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, Sesame.

Instructions

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

Wash produce before use

1

Roast the squash

Heat the oven to 400°F.
  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
On a sheet pan, toss the squash with 1 to 2 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the squash is tender and starting to brown, 15 to 20 minutes.
While the squash roasts, prepare the rest of the meal.

2

Marinate the red onions

  • Peel and thinly slice enough red onions to measure 2 cups.
In a medium bowl, stir together the red onions and sherry vinegar. Let stand, stirring occasionally, while you prepare the basil mayo and the burgers.

3

Make the basil mayo

  • Strip the basil leaves from the stems; coarsely tear the leaves.
  • Zest and juice the lemons, keeping the zest and juice separate (the juice will be divided between the basil mayo and the squash salad).
In a small bowl, stir together the mayo, basil, lemon zest, and 2 tablespoons lemon juice. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

4

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.
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 eight ½-inch-thick patties.

5

Make the squash salad; prep the red peppers

  • Set aside a large handful of the onion slices to garnish the burgers, shaking off any excess vinegar. Measure out 1 cup remaining onion along with the vinegar for the salad. Save any remaining onion for another use.
  • Trim the root end from the romaine heart. Remove as many outer leaves as you like for the slider wraps; cut the remaining lettuce crosswise into ½-inch-wide strips.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the walnuts for garnish.
  • Scrape off any seeds from the roasted red peppers. Set the peppers aside for serving.
In a large bowl, toss together the roasted squash, the 1 cup red onion and vinegar, chopped romaine, parsley, 2 tablespoons lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper.

6

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.

Serve

Place the bun bottoms, cut sides up, or the romaine leaves on a work surface. Top each with a burger, roasted red peppers, and onion slices. Dollop each with 1 to 2 teaspoons basil mayo. Close the buns with the bun tops. Garnish the squash salad with the walnuts and serve with the remaining basil mayo on the side.
Kids Can!
  • Toss the squash with oil, salt, and pepper.
  • Stir the red onions and sherry vinegar.
  • Strip and tear the basil leaves.
  • Stir the basil mayo.
  • Remove the outer romaine leaves.
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