Turkey and spinach sliders with sweet potato "buns"

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.