Lettuce-wrapped turkey burgers with avocado and sambal mayo

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

Lettuce-wrapped turkey burgers with avocado and sambal mayo

Lettuce-wrapped turkey burgers with avocado and sambal mayo

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–35 Minutes

Wrap lean turkey burgers in crisp lettuce leaves with avocado and our secret sauce for a filling yet lean paleo meal.

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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.
  • 10 ounces ground turkey
  • 1 or 2 shallots
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1 serrano (optional)
  • 1 cucumber
  • 2 or 3 red radishes
  • 3 or 4 sprigs fresh mint
  • 1 head baby iceberg lettuce
  • 1 Roma tomato
  • 1 avocado
  • Sunbasket sambal mayo (paleo mayo -  sambal oelek)

Nutrition per serving

Total Fat 43g (55% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 550mg (24% DV), Total Carb. 27g (10% DV), Fiber 14g (50% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Eggs


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

Wash produce before use


Prep the turkey 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.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Zest and juice the lime, keeping the zest and juice separate. Set aside the juice for the cucumber-radish salad.
  • Coarsely chop the cilantro.
  • If using the serrano, remove the stem, ribs, and seeds; finely chop the serrano. Wash your hands after handling.
In a medium bowl, combine the ground turkey, shallots, lime zest, cilantro, and as much serrano as you like and season with salt. Using wet hands, form the mixture into two ½-inch-thick patties.


Cook the burgers

In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the cucumber-radish salad, lettuce wraps, and toppings.


Make the cucumber-radish salad

  • Peel the cucumber, if desired, and trim off the ends. Cut the cucumber in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, combine the cucumber, radishes, mint, lime juice, and 2 to 3 teaspoons oil and toss to coat. Season to taste with salt.


Prep the lettuce wraps and toppings

  • Trim the root end from the iceberg lettuce. Separate the large leaves for the burgers; save the rest for another use.
  • Cut away the core from the tomato; thinly slice the tomato.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.


Transfer the lettuce leaves to individual plates. Top with the tomato slices, burgers, as much sambal mayo as you like, and avocado. Serve with the cucumber-radish salad.