No-bun turkey burgers with black-eyed pea salad

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

Dairy-Free, Gluten-Free, Soy-Free, Mediterranean, Family-Friendly, Diabetes-Friendly, Lean & Clean, Carb-Conscious

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.

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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 zucchini or yellow squash
  • 3 organic scallions
  • 10 ounces ground turkey
  • Sunbasket 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
  • Sunbasket 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

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

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.
In a medium bowl, combine the zucchini, turkey, burger spice blend, and white parts of the scallions. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.

2

Cook the patties

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey patties and cook, turning once, until browned and cooked through, 4 to 6 minutes per side. Transfer to a plate. Meanwhile, prepare the salad.

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.
In a large bowl, stir together the lemon juice and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the black-eyed peas, lettuce, bell pepper, and green parts of the scallions and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the turkey burgers and black-eyed pea salad to individual plates. Spread 1 tablespoon lemon-tahini dressing on each burger and serve the remaining dressing on the side.
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.