Turkey and spinach sliders with sweet potato
"buns"
Gluten-Free, Lean
&
Clean, Dairy-Free, Mediterranean, Paleo, Soy-Free, Carb-Conscious, Diabetes-Friendly
2 Servings, 530 Calories/Serving,
25–40 Minutes
1 bag serves 2 (2 bags serve 4)
Sun
Basket 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 sweet potato
·
3 ounces organic baby spinach or other leafy greens
·
10 ounces ground turkey
·
1 or 2 organic shallots
·
Sun Basket garlic-porcini seasoning (granulated garlic - porcini
powder - sweet paprika)
·
1 organic lime
·
1 head organic Artisan or other lettuce
1
organic cucumber
2-serving instructions (4-serving modifications in red)
Wash produce before use
1: Prep and roast the sweet potato “buns”
Heat the oven to 425°F.
·
Scrub the sweet potato; starting from the center, cut the potato
crosswise into 12 (24) rounds,
each ¼ inch thick. Cut any smaller end pieces into ¼-inch-thick rounds to serve
on the side.
On a sheet pan, drizzle
the sweet potato with 2 teaspoons (4 tsp) oil, season generously with salt and pepper, and toss to
coat. Spread in an even layer and roast, turning once halfway through, until
the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, start preparing the rest of the meal.
2: Prep and cook the spinach
·
Finely chop the spinach.
In a large frying pan
over medium heat, warm 1 teaspoon (2 tsp) oil until hot but not smoking. Working in batches if
needed, stir in the spinach, season with salt and pepper, and cook until just
wilted, about 30 seconds. Transfer to a medium bowl. Add more oil between
batches if needed. Wipe out the pan.
3: 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.
·
Peel and finely chop enough shallots to measure ¼ cup (½ cup); set aside 1
tablespoon (2 TBL) chopped shallots
for the salad.
To the bowl with the
spinach, add the turkey, garlic-porcini seasoning, 3 tablespoons (6 TBL) shallots, and 1
teaspoon (2 tsp) oil. Season lightly
with salt and pepper and mix gently until just combined. Using wet hands, form
the mixture into six (twelve) ½-inch-thick patties.
4: Cook the patties
In the same pan used for
the spinach, warm 2 to 3 teaspoons oil over medium-high heat 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 patties cook, prepare the salad.
5: Make the salad
·
Juice the lime.
·
Trim the root end from the lettuce. If desired, remove as many
outer leaves as you like to use as wraps for the sliders; cut the remaining
lettuce crosswise into 1-inch-wide strips. If not using lettuce for wraps, cut
all of it into strips.
·
Peel the cucumber, if desired; cut the cucumber in half
lengthwise and scrape out the seeds with a spoon. Cut the halves crosswise into
¼-inch-thick half-moons.
In a medium bowl, stir
together 1 tablespoon (2 TBL) lime juice, 1 tablespoon (2 TBL) oil, and the
remaining chopped shallots. Add the lettuce strips and cucumber and toss to
coat. Season to taste with salt and pepper.
Serve: Transfer half the
sweet potato “buns” to individual plates and top with a burger and some salad.
Cover each with another sweet potato “bun.” Alternatively, use the whole
lettuce leaves as wraps for the burgers. Serve any remaining salad and sweet
potato rounds on the side.
