Name: Paleo “Ramen Burgers” with Parsnip Noodle Buns
Total time: PT2100.0S
Yield: 6
Ingredients: 3 tablespoon Olive Oil; 4 Parsnip; to taste Sea Salt; 4 Large Egg; 1 pound Ground Turkey; 1 tablespoon Fresh Ginger; 2 clove Garlic; 1/4 teaspoon Cayenne Pepper; to taste Arugula

These paleo ramen burgers are a great healthy spin on the latest food porn trend. You can sub ground beef for the turkey if you're looking for a classic patty, and add whatever toppings you like. I served them with cilantro mayo.

Low-Fat

Intermediate

Date Night

Poultry

Paleo “Ramen Burgers” with Parsnip Noodle Buns

calories

total_fat

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Olive Oil

tablespoon

Parsnip

Sea Salt

to taste

Large Egg

Ground Turkey

pound

Fresh Ginger

Garlic

clove

Cayenne Pepper

teaspoon

Arugula

Stove

In a large nonstick skillet, heat {@0:}. Sauté the {@2:} noodles over medium-high heat until soft, about 5 minutes. Season lightly with {@1:} and transfer to a mixing bowl.

In a large nonstick skillet, heat Olive Oil (1 tablespoon). Sauté the Parsnip (4 N/A) noodles over medium-high heat until soft, about 5 minutes. Season lightly with Sea Salt ( to taste) and transfer to a mixing bowl.

In a large nonstick skillet, heat Olive Oil (1 Tbsp). Sauté the Parsnip (4) noodles over medium-high heat until soft, about 5 minutes. Season lightly with Sea Salt (to taste) and transfer to a mixing bowl.

Allow to cool for 2 minutes, then stir in {@0:}.

Allow to cool for 2 minutes, then stir in Large Egg (4 N/A) [beaten].

Allow to cool for 2 minutes, then stir in Large Egg (4).

Wipe out the skillet, and heat {@0:} over a medium flame. Fill 4 ramekins halfway with the parsnip mixture and press down with the back of your spoon to compress the noodles.

Wipe out the skillet, and heat Olive Oil (1 tablespoon) over a medium flame. Fill 4 ramekins halfway with the parsnip mixture and press down with the back of your spoon to compress the noodles.

Wipe out the skillet, and heat Olive Oil (1 Tbsp) over a medium flame. Fill 4 ramekins halfway with the parsnip mixture and press down with the back of your spoon to compress the noodles.

When the oil shimmers, add the parsnip buns by inverting the ramekins over the pan and tapping the bottom. Use a spatula to push in any stray noodles and form a round. Cook for 2 to 3 minutes, until nicely browned.

Carefully flip and cook for 2 more minutes on the second side. Remove to a plate and repeat with the remaining parsnip batter in two additional batches. You’ll have 12 total buns.

In a medium mixing bowl, with clean hands, combine the {@1:}, {@2:}, {@4:}, {@0:}, and {@3:}. Form the meat mixture into 6 equal balls.

In a medium mixing bowl, with clean hands, combine the Ground Turkey (1 pound), Fresh Ginger (1 tablespoon) [finely chopped], Garlic (2 clove) [minced], Cayenne Pepper (1/4 teaspoon), and Sea Salt ( to taste). Form the meat mixture into 6 equal balls.

In a medium mixing bowl, with clean hands, combine the Ground Turkey (1 lb), Fresh Ginger (1 Tbsp), Garlic (2 cloves), Cayenne Pepper (1/4 tsp), and Sea Salt (to taste). Form the meat mixture into 6 equal balls.

Add {@0:} to the same skillet you used for the buns and set it over medium-high heat. Add the burgers, 3 at a time, and press down with a spatula to form a thin patty, roughly the same size as the buns.

Add Olive Oil (1 tablespoon) to the same skillet you used for the buns and set it over medium-high heat. Add the burgers, 3 at a time, and press down with a spatula to form a thin patty, roughly the same size as the buns.

Add Olive Oil (1 Tbsp) to the same skillet you used for the buns and set it over medium-high heat. Add the burgers, 3 at a time, and press down with a spatula to form a thin patty, roughly the same size as the buns.

Cook for 10 minutes, or until the burgers are browned on both sides and cooked through. Repeat with the remaining patties.

To assemble, top the parsnip buns with one turkey burger, a dollop of condiment of your choice, {@0:}, and the second bun.

To assemble, top the parsnip buns with one turkey burger, a dollop of condiment of your choice, Arugula ( to taste), and the second bun.

To assemble, top the parsnip buns with one turkey burger, a dollop of condiment of your choice, Arugula (to taste), and the second bun.

Paleo “Ramen Burgers” with Parsnip Noodle Buns

5.0

35MINS

$2.74

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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