This burger is great just with the parsnip chips, but you could also serve it in a wholemeal bun piled with your favourite toppings.
6 people30 minutes15 minutes
1 - Eggs
50gSuperValu Mature Cheddar Cheese
600gSuperValu Turkey Mince
For the Parsnip Chips:
peeled and cut into large matchsticks
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 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.