I've actually enjoyed eating vegetables in burgers. For me its been a nice change from soya mince, beans, pulses and legumes. Veggie burgers such as this one also allows overlooked and under-rated vegetables play a starring role. I am willing to bet that if you were chomping on this veggie burger, you would be talking quite loudly about the inclusion of parsnips, hence its starring role. The natural sweetness of the parsnips in this burger is not particularly overwhelming, but is balanced well with the light spices and the speckled goodness of Quinoa. This is not a sloppy burger either, it holds very well on cooking and more importantly on eating. Overall, I think you will be impressed at the versatility of the humble parsnip.
Makes 6 – 8 burgers
100g Fairtrade whole Quinoa
175ml vegetable stock or water
1 - 2 medium parsnips, steamed and mashed
1 medium onion, grated
80g - 100g spelt flour, chickpea flour (or wholemeal flour)
1 generous teaspoon garam masala
½ teaspoon chilli powder
1 teaspoon fresh parsley, minced
Salt to taste
Vegetable oil to shallow fry
Rinse the Quinoa in cold water. Boil in 175ml water for 10 minutes covered with a lid. Remove the saucepan from the heat, mix in a little salt and level on side for 10 minutes covered. In large bowl, add the mashed parsnips and grated onion, stir in the flour, spices, parsley and salt to taste. When the Quinoa has cooled down add to the bowl. Taste and adjust seasoning if necessary.