Roasted Vegetable and Burger Patty Salad

Ingredients for Roasted Vegetables:
  • 1 cup (3/4-inch) cubed peeled butternut squash
  • 3 small shallots, peeled and halved
  • 2 parsnips peeled and cut into 1-inch pieces
  • 2 beets, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Directions for Roasting Vegetables:

  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a large bowl; add oil, salt, and pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Ingredients for Burger Patties:
  • 1/2 medium red onion
  • 1/4 cup chopped parsley, divided
  • 3/4 teaspoon black pepper, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground allspice
  • 2 garlic cloves
  • 6 ounces lean ground beef*
  • 4 ounces lean ground lamb*
  • 1 large egg

Directions for Burger Patties:

  1. Preheat broiler to high.
  2. Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.
  3. Shape meat mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.

Ingredients for Salad and Vinaigrette:

  • 6 oz. of baby kale
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 2 teaspoons mustard
  • 1 1/2 teaspoons honey
  • 1 garlic clove, minced
  • 2 tablespoons fresh flat-leaf parsley leaves
    cheese crumbles optional (think blue, goat, or feta)

Directions for Vinaigrette and Plating:

  1. Combine salt, pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk.
  2. Divide kale mixture among 4 plates; top with roasted vegetables. Arrange 2 patties on each salad; top evenly with vinaigrette, and sprinkle with parsley.

Make-ahead tip: Roast the veggies several hours ahead; serve at room temperature.

* Use any ground meat you prefer, keeping in mind that a combination often has a depth of flavor you can’t get with a single meat. Don’t forget chicken, turkey, pork, and bison as possibilities.

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