Thanksgiving Burger Salad
with roasted sweet potatoes and Brussels sprouts

Name: Thanksgiving Burger Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 leaves Sage, fresh, finely chopped; 1 clove Garlic, chopped; 1 lb Turkey, ground; 1 tsp Thyme, dried; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 8 oz Baby arugula; 1/4 cup Dried cranberries (opt); 2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1 tsp Maple syrup; 5 Tbsp Oil, olive; 1 lb Brussels sprouts, halved; 1 lb Sweet potatoes, cubed; 2 Tbsp Oil, cooking; 1 tsp Thyme, dried; 1/3 cup Pecan halves

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Proteins

Ground meat

Cuisines

American

Ingredients

Metric

Servings:

Thanksgiving Burger Salad:

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

Balsamic Vinaigrette:

Vinegar, balsamic - 2 Tbsp
Mustard, Dijon - 1 tsp
Maple syrup - 1 tsp
Oil, olive - 5 Tbsp

Lemon-Thyme Roasted Sweet Potatoes and Brussels Sprouts:

Brussels sprouts - 1 lb , halved
Sweet potatoes - 1 lb , cubed
Oil, cooking - 2 Tbsp
Thyme, dried - 1 tsp
Pecan halves - 1/3 cup

Prep

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)
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)
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

Heat oven to 425F / 218C.
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.
In the last few minutes of roasting, scatter the pecans over top of the vegetables so they get heated through and lightly toasted.
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.
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!

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