Directions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large nonstick skillet, heat
Olive Oil (1 Tbsp)
. Sauté the
Parsnips (4)
noodles over medium-high heat until soft, about 5 minutes. Season lightly with
Sea Salt (to taste)
and transfer to a mixing bowl.
Step 2
Allow to cool for 2 minutes, then stir in
Large Eggs (4)
.
Step 3
Wipe out the skillet, and heat
Olive Oil (1 Tbsp)
over a medium flame. Fill four ramekins halfway with the parsnip mixture and press down with the back of your spoon to compress the noodles.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Cook for 10 minutes, or until the burgers are browned on both sides and cooked through. Repeat with the remaining patties.
Step 9
To assemble, top the parsnip buns with one turkey burger, a dollop of condiment of your choice,
Arugula (to taste)
, and the second bun.
Share Your Comments