Parsnip & mushroom burger

imageI 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


  1. Peel and roughly chop parsnips. Boil for around 20 minutes or until the parsnips are al dente.
  2. Pan fry your onions and mushrooms until translucent. Add the garlic and fry until the garlic is fragrant, and lightly browned.
  3. Add your parsnips and pan mixture to a food processer and blend until combined, but slightly chunky.
  4. In a bowl combine your parsnip mixture, spices, and flour. The consistency should be moist and slightly tacky.
  5. 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!





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