Lettuce-wrapped turkey burgers with tomato relish and sweet potato fries

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

25 – 35 Minutes

Lean and juicy dark-meat turkey delivers the flavor in these paleo and gluten-free burgers. Our chunky tomato relish makes a tasty alternative to ketchup.


  • ½ pound sweet potatoes
  • 10 ounces ground turkey
  • Fresh flat-leaf parsley
  • Burger spice blend (onion powder - granulated garlic - sweet smoked paprika - salt - black pepper)
  • 3 ounces cherry tomatoes
  • 1 shallot
  • 1 romaine heart
  • 1 tablespoon sherry vinegar
  • ¼ cup Primal Kitchen paleo mayonnaise



Roast the sweet potato fries

Heat the oven to 450ºF.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the potatoes with 2 teaspoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, make the burgers.


Prep the turkey burgers

  • Cut off a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the tomato relish.
In a medium bowl, combine the ground turkey, half the parsley, and the burger spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two ¾-inch-thick patties.


Cook the burgers

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side.
While the burgers cook, prepare the tomato relish and romaine.


Make the tomato relish and prep the romaine

  • Cut the cherry tomatoes into quarters.
  • Peel and finely chop enough shallot to measure 2 tablespoons.
  • Trim the root end from the romaine heart; separate the leaves.
In a medium bowl, stir together the tomatoes, shallot, remaining parsley, sherry vinegar, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.



Transfer the romaine leaves to individual plates. Top with the burgers, spread some mayonnaise on top, and spoon on the tomato relish. Serve with the sweet potato fries.

Chef’s tip: Instead of (or along with) serving the mayonnaise as a burger topping, you can turn some into a dipping sauce for the sweet potato fries: stir in a little of the burger spice blend and season to taste with salt and pepper.

Nutrition per serving: Calories: 670, Protein: 29g, Total Fat: 51g, Monounsaturated Fat: 17g, Polyunsaturated Fat: 5g, Saturated Fat: 33g, Cholesterol: 135mg, Carbohydrates: 27g, Fiber: 5g, Sugar: 7g, Added Sugars: 0g, Sodium: 870mg
Contains: eggs.

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