Black Truffle Hi-Protein Burger Salad with Sweet Potato Fries and Sweet and Spice Ketchup

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I know this isn’t technically a salad, but the burger patty lays on a bed of dressed greens so you tell me what you would call it. I used to make this meal before I was vegan, and I used to use TJ’s frozen turkey burgers and goat cheese. It was one of my favorite quick meals during the work week and I had to find a way to make it vegan once I made the switch. It was actually a super easy replacement because the hi-protein burgers from TJ’s are incredible and vegan cream cheese is a great swap for goat cheese. I use TJ’s vegan cream cheese because I don’t mind the taste when mixed with other things and it’s cheap. Any vegan cream cheese will do though.

The other element to this meal is black truffle. No, I am not talking about the chocolate, dessert truffle. I’m talking about the hard to find, very expansive yet delish truffle mushroom. You could put black truffle on a shoe, and I would eat it. I love it on pretty much everything, so I have it in a couple different forms. First is the black truffle extra virgin olive oil. I used to get this from this awesome little shop in New Hampshire but haven’t needed to buy more since I moved. It is getting low, so I’ll have to reup somewhere around here soon. I also have TJ’s Black Truffle Powder that comes out around the holidays and I stock up every year. It makes any meal better with a sprinkle of this magic powder on top. I also still have a since discontinued TJ’s item, their black truffle sea salt. I managed to grab several of these before they were all gone years ago, and I am still going through it. It’ll be a sad day when I finish all of it. I understand truffle isn’t for everyone so you can just use regular olive oil and omit the truffle powder and salt.

The other treat to this meal is the dipping sauce for the sweet potato fries. It’s a hack from my years serving tables at Red Robin and it’s great with lots of things. Red Robin served this “sweet and spicy ketchup” with their sweet potato fries and I found it to be a great pairing. Super easy to make since it’s two ingredients and I always have them on hand.

The sweet potatoes can be made fresh with a regular sweet potato, or you can use the best frozen sweet potatoes from TJ’s. This meal is easy to multiple or make for just one person, but because one box of burgers and one bag of arugula serves two, I made this recipe for that.

Lemon juice helps break down the greens and helps your gut process them. The key to making the salad is making the greens first thing and stirring and massaging the greens while you cook everything else. You want the greens to be “wilted” by the oil and lemon juice, so they aren’t bitter. I also make the sweet and spicy ketchup at the beginning so it can marry together some.

Let me know in the comments below if what you think of this and if you made it yourself.

Thanks for reading,

Jessica

Black Truffle Hi-Protein Burger Salad with Sweet Potato Fries and Sweet and Spice Ketchup

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Yield: 2

Author: Jessica Morton

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Dressed Greens Ingredients

• 1 bag of organic arugula (I use TJ’s brand and you can sub out power greens, mixed greens, etc. I do find that it works better with stronger tasting greens over tamer greens like spinach)
• Juice of 1-2 lemons depending on size and taste. I like the tang from extra lemon juice.
• 1 TBSP black truffle olive oil (sub regular if preferred)
• 2 TSP TJ’s Everything But the Bagel Seasoning
• ½ TSP TJ’s Mushroom Umami Seasoning
• ½ TSP Savory Spice Blend
• Salt and fresh cracked pepper to taste
• Sprinkle or two TJ’s Black Truffle Powder (optional)

Sweet and Spice Ketchup Ingredients

• 4 ounces ketchup (I like finding one with no sugar or added salt if possible)
• 2 ounces TJ’s Sweet Thai Chili sauce

Other Ingredients

• One 2 pack of TJ’s Hi-Protein Veggie Burger
• ½ bag of TJ’s frozen sweet potato fries or 2 large, sweet potatoes
• 4 TBSP vegan cream cheese (I like TJ’s)
• Drizzle of olive oil to top salad
• Sprinkle of black truffle powder on salad (optional)
• Everything But the Bagel Seasoning for salad garnish

Instructions

1. Preheat oven to 400 degrees unless using an air fryer.
2. Start by putting the arugula in a large mixing bowl and top it with the other ingredients. I like to use my hands the first time to make sure all the leaves are well coated and massaged some. Adjust seasoning to taste and set aside. I will occasionally mix the bowl using a fork just to recoat everything.
3. Mix ketchup and Sweet Thai Chili sauce together and adjust ratio if two ingredients based off your taste. Set aside.
4. If whole sweet potatoes, peel, wash, and cut fry slices and place on a lined baking sheet along side the protein burgers. Cook both until fries are crispy on the outside and soft on the inside, about 20 minutes. I like to flip the burgers and toss the fries around half-way. If using an air fryer, cook everything at 380 for 15-20 minutes depending on your fryer. My fryer tends to cook things about 5 minutes faster than the oven.
5. Once fries and burgers are done, spread a base of arugula in a large salad/soup bowl and place the burger on top. Spread the cream cheese across the top of the burger. Drizzle olive oil all over and sprinkle everything with truffle powder and EBTBS.
6. Serve with the side of sweet potato fries and sweet and spicy ketchup.
7. Enjoy!!