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These Tex-Mex-style burgers rock gooey cheese and a dollop of guac. Stack the juicy turkey patties on big lettuce leaves instead of buns for a fresh veggie swap.
What You Get
Ground turkey (see note below)
Shredded jack cheese
What You’ll Need
Makes 3 servings
20 minutes active
20 minutes total
Place the ground turkey in a bowl, sprinkle with 2 teaspoons of the fajita seasoning and ½ teaspoon of salt, and mix to combine. Shape the meat into 3 patties, about ½-inch thick. Set them on a plate near the stove.
In a cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the turkey patties and cook until browned on the first side, about 4 minutes. Flip and top each patty with about ¼ cup of the cheese. Continue to cook until the patties are no longer pink at the center and the cheese is melted, 4 minutes longer. Transfer the patties to a plate and keep warm.
Meanwhile, trim the base from the butter lettuce and separate the leaves.
To build the burgers, place the largest butter lettuce leaves on plates (if the leaves are too small, layer two on top of each other). Stack with the turkey patties, top with the guacamole, and serve warm.
Note: The turkey may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.