Directions
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Step 1
In a large nonstick skillet, heat Olive Oil (1 tablespoon). 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.
Step 2
Allow to cool for 2 minutes, then stir in Large Egg (4).
Step 3
Wipe out the skillet, and heat Olive Oil (1 tablespoon) 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 pound), Fresh Ginger (1 tablespoon), Garlic (2 clove), Cayenne Pepper (1/4 teaspoon), and Sea Salt (to taste). Form the meat mixture into 6 equal balls.
Step 7
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.
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.
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