I originally wanted to make a beet burger, but my local market didn’t have any. I took the missing beets as an opportunity to try a root vegetable I have never tried before; parsnips. The best way I can describe the taste is like a less sweet, more fibrous carrot. Wouldn’t really recommend eating these raw…
Having to use parsnips turned out to be a blessing in disguise because the fibrous consistency and lack of water in these vegetables made it so they held up excellently as burger ‘meat.’ I would even go as far as to say that if you look in your pantry and are all out of flour that it may be a non issue.
Due to being without a vehicle I went all traditional for the toppings because it’s what I had on hand, but this burger can more than handle any crazy toppings you can come up with; spicy chutneys, flavored mayos, or pickled veggies would all be amazing!
- 1 lb or about 5 medium sized parsnips
- 1 cup mushrooms chopped
- 1/2 cup yellow onion chopped
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 3 tbsp flour of choice
- Peel and roughly chop parsnips. Boil for around 20 minutes or until the parsnips are al dente.
- Pan fry your onions and mushrooms until translucent. Add the garlic and fry until the garlic is fragrant, and lightly browned.
- Add your parsnips and pan mixture to a food processer and blend until combined, but slightly chunky.
- In a bowl combine your parsnip mixture, spices, and flour. The consistency should be moist and slightly tacky.
- Form patties. Fry in a nonstick pan. These would also be fantastic grilled!
When forming your patties make them on the thinner side for the best texture; think fritters, not thick burgers!
p.s. I am still figuring out how to fix the code for printability. I should have it sorted soon!