Thanksgiving Burger Salad
with roasted sweet potatoes and Brussels sprouts
Today is Canadian Thanksgiving, so we thought we would offer our entire community an atypical Thanksgiving recipe with flavors borrowed from the classic. This burger salad is fresh and fun with roasted vegetables to make it more substantial.
Ingredients
- Sage, fresh - 2 leaves, finely chopped
- Garlic - 1 clove, chopped
- Turkey, ground - 1 lb
- Thyme, dried - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Baby arugula - 8 oz
- Dried cranberries (opt) - 1/4 cup
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Maple syrup - 1 tsp
- Oil, olive - 5 Tbsp
- Brussels sprouts - 1 lb, halved
- Sweet potatoes - 1 lb, cubed
- Oil, cooking - 2 Tbsp
- Thyme, dried - 1 tsp
- Pecan halves - 1/3 cup
Nutrition Facts
Prep
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Brussels sprouts / Sweet potatoes / Sage / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store Brussels sprouts and sweet potatoes in their own separate containers. Combine sage and garlic. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, mustard, and maple syrup. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Make patties - Mix ground turkey with sage, garlic, thyme (portion for burgers), salt, and black pepper. Form into 1/2" (1.25 cm) thick patties. (Can be done 1 day ahead)
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Make
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Heat oven to 425F / 218C.
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Toss together Brussels sprouts, sweet potatoes, cooking oil (portion for vegetables), dried thyme (portion for vegetables), and some salt and pepper. Spread out on a sheet pan. Roast until vegetables are tender, 18 to 22 minutes (depending on the size of the sprouts), shaking the pan halfway through cooking.
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In the last few minutes of roasting, scatter the pecans over top of the vegetables so they get heated through and lightly toasted.
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While the vegetables are roasting, heat a large skillet or grill pan with oil (portion for burgers) over medium heat. Add burger patties and sear on both sides until they reach an internal temperature of 165F / 74C degrees, ~5 minutes on each side.
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Arrange salads with a bed of baby arugula. Top with dried cranberries, roasted Brussels sprouts, sweet potatoes, and pecans. Drizzle with balsamic vinaigrette and top with a burger patty. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
This was better than I expected. 4/5 family members loved it - picky kid wouldn’t try it. Did raspberry jam instead of cranberry sauce and it worked well.
1 Helpful26 reviews
I have made this twice and liked it both times. The kids had regular stuff on their burgers, but we grown ups enjoyed the gruyere and cranberry sauce. This time the kindergartner tried the Brussels sprouts!
0 HelpfulPerfect pairing of sprouts and sandwich. Loved the herbs in the turkey-the savory with the sweet was wonderful.
0 HelpfulAfter making a few patties, I decided to such to just using a scoop and plopping then directly into the skillet. This was much easier.
0 HelpfulI wished I had gotten more than 1 pound of ground turkey. I ended up adding 1 beaten egg and some quick oats to bulk up the meat mixture for the patties. I also made a mistake on the Brussels sprouts - I added lemon juice before cooking instead of after. Oops. Still turned out alright. Probably would've been better if I followed the directions though, ha.
0 Helpful