Dairy-Free Southwestern Turkey Burgers with Vegan Jack & Guacamole

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

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.