
In order to bring you the best organic produce, some ingredients may differ from those depicted.
No-bun turkey burgers with black-eyed pea salad
Carb-Conscious, Soy-Free, Diabetes-Friendly, Family-Friendly, Dairy-Free, Mediterranean, Lean & Clean, Gluten-Free
2 Servings, 480 Calories/Serving
20 Minutes
These no-bun turkey burgers, served with a crisp salad, are your answer for an easy, gluten-free dinner.
In your bag
- 1 organic zucchini or yellow squash
- 3 organic scallions
- 10 ounces ground turkey
- Sun Basket burger spice blend (granulated garlic - coriander - cumin)
- 1 organic lemon
- 1 cup cooked black-eyed peas
- 1 head organic butter or other lettuce
- 1 organic red or other bell pepper
- Sun Basket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
Nutrition per serving
Calories: 480, Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 105mg (4% DV), Carbohydrates: 32g (11% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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
Wash produce before use
1
Make the patties
- Using the large holes of a box grater, coarsely grate enough zucchini to measure ¾ cup [1½ cups]. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the salad.
- 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.
2
Cook the patties
3
Make the salad
- Juice the lemon.
- Rinse the black-eyed peas.
- Trim the root end from the lettuce; coarsely chop the leaves.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
Serve
Kids Can!
- Squeeze the moisture from the zucchini.
- Juice the lemon.
- Rinse the black-eyed peas.
- Assemble the black-eyed pea salad.
- Spread the dressing on the burgers.