Easy turkey burgers with apple wedges and Brussels sprout slaw

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

Easy turkey burgers with apple wedges and Brussels sprout slaw

Easy turkey burgers with apple wedges and Brussels sprout slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 740 Calories/Serving

15 Minutes

Our red pepper vinaigrette is the key to transforming lean turkey meat into something that’s packed with flavor. Enjoy these burgers topped with a crisp, creamy slaw.

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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
  • Sunbasket red pepper vinaigrette (roasted red peppers - almonds - EVOO - tomato paste - balsamic vinegar - fresh garlic - sweet smoked paprika - kosher salt)
  • 3 ounces organic Brussels sprouts
  • 1 head organic green leaf or other lettuce
  • 1 organic Cripps Pink or other apple
  • ¼ pound organic shredded green or other cabbage
  • ¼ cup pumpkin seeds
  • Sunbasket green goddess dressing (paleo mayo - fresh parsley - apple cider vinegar - scallions - anchovy paste - fresh garlic - kosher salt)

Nutrition per serving

Calories 740, Total Fat 54g (69% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 840mg (37% DV), Total Carb. 33g (12% DV), Fiber 10g (36% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Eggs, Fish (anchovy), Tree Nuts (walnut)

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.


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

Wash produce before use


Make the patties

  • 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 ground turkey and red pepper vinaigrette. 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.


Cook the patties

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 4 to 6 minutes per side.
While the patties cook, prepare the remaining ingredients and the slaw.


Prep the remaining ingredients; make the Brussels sprout slaw

  • Trim the stem ends from the Brussels sprouts; thinly slice the sprouts lengthwise.
  • Trim the root end from the lettuce; remove 2 [4] of the largest outer leaves for the burgers and save the remaining lettuce for another use.
  • Cut the apple lengthwise into quarters and cut away the core. Cut the apple into ½-inch-thick wedges. Set aside for serving.
In a medium bowl, toss together the Brussels sprouts, cabbage, pumpkin seeds, and green goddess dressing. Season to taste with salt and pepper.


Transfer the lettuce leaves to individual plates. Top with the burgers and the Brussels sprout slaw. Serve the apple wedges and any remaining slaw on the side.
Kids Can!
  • Separate the lettuce leaves.
  • Toss the Brussels sprout slaw.
  • Help assemble the burgers.