Turkey Burgers With Parsnip Chips
This burger is great just with the parsnip chips, but you could also serve it in a wholemeal bun piled with your favourite toppings.
Bressie
Bressie
Recipe - Pavillion SC Swords - SV
Turkey Burgers With Parsnip Chips
Prep Time30 Minutes
Servings4
Cook Time13 Minutes
Ingredients
1 - Eggs whisked
2 cloves Garlic finely chopped
2 tbsp Maple Syrup
2 tbsp Olive Oil
1 small Red Onion finely chopped
25 g Roasted Buckwheat
1 tbsp Sriracha Sauce
50 g SuperValu Mature Cheddar Cheese grated
100 g SuperValu Pancetta finely chopped
600 g SuperValu Turkey Mince
4 medium Parsnips peeled and cut into large matchsticks
100 ml Creme Fraiche
Directions
- Preheat the oven to 180°C/gas mark 4.
- Put the parsnips in a large roasting tray, drizzle with the olive oil and toss to coat. Roast in the oven for 20 minutes. Remove from the oven and drizzle with the maple syrup, then roast for 10 minutes more, until golden and fully cooked.
- While the parsnips are cooking, put the roasted buckwheat in a blender or food processor and blitz until it forms a flour. Tip into a large bowl and combine with all the other ingredients for the burgers except the oil. Using damp hands, shape into six patties.
- Heat a large griddle pan over a medium heat or bbq and brush the ridges with the oil. Add the burgers and fry for 6 minutes on each side, until golden and cooked through. You may need to cook them in batches depending on the size of your pan.
- Place the crème fraîche in a small serving bowl. Add the sriracha and gently fold it through to create a marbled effect.
- Serve the burgers with the parsnip chips and the bowl of dip on the side.
30 minutes
Prep Time
13 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
Not Available
Not Available
SuperValu Grated Mature Red Cheddar (200 g)
€1.75€8.75/kg
Levoni Diced Pancetta Dolce (140 g)
€4.09€29.21/kg
SuperValu Fresh Irish Turkey Breast Mince (370 g)
3 for €10
€3.99€10.78/kg
Loose Parsnips (1 kg)
€2.98/kg€2.98/kg
SuperValu Crème Fraîche (200 ml)
€0.99€4.95/l
Directions
- Preheat the oven to 180°C/gas mark 4.
- Put the parsnips in a large roasting tray, drizzle with the olive oil and toss to coat. Roast in the oven for 20 minutes. Remove from the oven and drizzle with the maple syrup, then roast for 10 minutes more, until golden and fully cooked.
- While the parsnips are cooking, put the roasted buckwheat in a blender or food processor and blitz until it forms a flour. Tip into a large bowl and combine with all the other ingredients for the burgers except the oil. Using damp hands, shape into six patties.
- Heat a large griddle pan over a medium heat or bbq and brush the ridges with the oil. Add the burgers and fry for 6 minutes on each side, until golden and cooked through. You may need to cook them in batches depending on the size of your pan.
- Place the crème fraîche in a small serving bowl. Add the sriracha and gently fold it through to create a marbled effect.
- Serve the burgers with the parsnip chips and the bowl of dip on the side.