Lettuce-wrapped turkey sliders with lemon aioli and chicory salad

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

Lettuce-wrapped turkey sliders with lemon aioli and chicory salad

Lettuce-wrapped turkey sliders with lemon aioli and chicory salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

30–45 Minutes

A vibrant chicory salad is set to accompany these fully loaded gluten-free turkey sliders. So fire up the grill and enjoy this showstopper of a meal alfresco.

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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
  • 2 tablespoons sherry vinegar
  • 10 ounces ground turkey
  • 4 or 5 sprigs organic fresh cilantro
  • 1 cup cooked black beans
  • 1 head organic endive
  • 1 head organic Artisan or other lettuce
  • 3 ounces piquillo peppers
  • Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)
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.
Grill It
Prepare a medium-hot fire in a grill. Set the turkey burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, about 5 minutes per side.

Nutrition per serving

Calories 460, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 280mg (12% DV), Total Carb. 28g (10% DV), Fiber 9g (32% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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, Sesame.

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 burgers.

2

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.
  • Coarsely chop the cilantro. Set aside half for the aioli.
In a large bowl, combine the ground turkey and half the cilantro. 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.

3

Prep the peppers and aioli; make the bean salad

  • Rinse the black beans.
  • Trim the root end from the endive; coarsely chop the leaves.
  • Trim the root end from the 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 thinly slice crosswise.
  • Set aside enough marinated onion slices to garnish the burgers, shaking off any excess vinegar. Measure ½ cup [1 cup] remaining marinated onion along with the vinegar for the salad. Save any remaining onion for another use.
  • Scrape off any seeds from the piquillo peppers; thinly slice the peppers. Set aside for serving.
In a small bowl, stir together the lemon aioli and remaining cilantro; season to taste with salt and pepper.
In a large bowl, toss together the beans, endive, sliced lettuce, 2 teaspoons [4 tsp] oil, and the ½ cup [1 cup] onion and vinegar. Season to taste with salt and pepper.

4

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 lettuce leaves to individual plates. Top each leaf with the piquillo peppers, marinated onion slices, a burger, and 1 teaspoon lemon aioli. Serve the bean salad and remaining aioli on the side.
Kids Can!
  • Stir the marinated onion.
  • Rinse the black beans.
  • Season the aioli.
  • Assemble the bean salad.
  • Help assemble the sliders.
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