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:
- Preheat oven to 425°.
- 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:
- Preheat broiler to high.
- 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.
- 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 leavescheese crumbles optional (think blue, goat, or feta)
Directions for Vinaigrette and Plating:
- 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.
- 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.