Dairy-Free Turkey Burger Lettuce Wraps with Maple-Thyme Pan Sauce

Ingredients

• 170 g ground turkey, 15% fat
• ¼ tsp fine salt
• 1 tsp olive oil
• 15 g green tops of scallions, thinly sliced
• 60 ml gluten-free chicken stock, plain, onion- and garlic-free
• 1 tsp pure maple syrup
• 1 tsp rice vinegar
• ¼ tsp dried thyme
• 1 tsp cornstarch
• 1 tbsp water, cold
• 2 leaves iceberg lettuce, whole, for wrapping
• 50 g cucumber, thinly sliced

Method

1. Season the turkey and shape it into one firm patty.
2. Heat the oil; brown the patty on both sides.6 min timer
3. Cook scallion greens until soft and fragrant.3 min timer
4. Add stock, maple, vinegar and thyme; simmer until reduced.3 min timer
5. Stir in the cornstarch slurry until the sauce coats.1 min timer
6. Return the patty; simmer until it reaches 165°F/74°C.2 min timer