Dairy-Free Southwestern Turkey Burgers with Vegan Jack & Guacamole

These Tex-Mex-style burgers rock gooey vegan cheese and a dollop of guac. Juicy ground turkey thighs and a whole-wheat bun keep the vibes healthy. 

What You Get

Ground turkey (see note below) 

Fajita seasoning 

Shredded vegan jack cheese

Little gem lettuce

Burger buns 

Guacamole 

What You’ll Need

Salt 

Olive oil

Makes 3 servings

20 minutes active 

20 minutes total 

Step 1

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.

Step 2

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 vegan 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. 

Step 3 

Meanwhile, trim the little gem lettuce and separate the leaves. Toast the burger buns. 

Step 4

To build the burgers, place the buns on plates and stack with the turkey patties. Top with the guacamole and little gem leaves 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.

Contains: tree nuts, wheat.