Paleo, Gluten-free, Lean & Clean, Dairy-free, Soy-free, Diabetes-friendly
Wash and dry produce before use.
1. Prep and cook the peaches and tomatoes
- Cut the peaches in half and remove the pits.
- Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peaches and tomatoes, season with salt and pepper, and cook, turning occasionally, until softened and lightly charred, 3 to 5 minutes. Transfer the peaches and tomatoes to a plate to cool slightly, the cut the peach halves in half lengthwise. Wipe out the pan.
While the peaches cook, prepare the patties.
2. 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 large bowl, combine the ground turkey and burger spice blend (onion powder, granulated garlic, sweet smoked paprika). Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two (four) 1/2-inch-thick patties.
3. Cook the patties
In the same pan used for the peaches and tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 4 to 6 minutes per side. Transfer to a plate.
While the patties cook, prepare the basil mayo.
4. Make the basil mayo
- Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for the peach salad.
In a small bowl, stir together the mayo and half the basil. Season to taste with salt and pepper.
5. Prep the romaine; toss the peach salad
- Trim the root end from the romaine heart; remove 4 (8) of the largest outer leaves for the burgers and save the remaining lettuce for another use.
In a large bowl, stir together the sherry vinegar and 1 to 2 teaspoons oil; season to taste with salt and pepper. Add the peaches, tomatoes, baby kale, and remaining basil and toss to coat. Season to taste with salt and pepper.
Transfer the romaine leaves to individual plates. Top with the burgers and spread each with 1 teaspoon basil mayo. Serve the peach salad and remaining mayo on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (220g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 92.1mg||28 %|
|Sodium 104.3mg||4 %|
|Potassium 527.1mg||14 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.1g|
|Protein 31.2g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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