Southwest Turkey Burgers with Parsnip Chips

Steps

1. oven to 180oC. Line two large oven trays with baking paper.
2. Use a vegetable peeler to peel/shave long ribbons of parsnip, stopping when you get to the core. In a bowl, toss parsnip ribbons with maple syrup/honey, olive oil and season with salt and pepper. Spread out on first tray in a single layer.
3. Bake ‘chips’ for 15–20 minutes until golden and crisp. Turn once during cooking. Remove and set aside any that browned faster than the others.
4. In a bowl, combine all turkey burger ingredients and mix well. Use a ¼ cup to scoop out mixture and shape into 8–10 patties. Heat a drizzle of oil in a fry-pan on medium heat and brown patties, in batches, for 2 minutes each side (they do not have to be cooked through). Place on second tray.
5. Cut buns in half horizontally and place, cut-side-up, on the same tray as patties (you will need to overlap buns to get them to fit). Remove ‘chips’ from oven and switch oven to grill.
6. Grill turkey patties and burger baps for 3–4 minutes until baps are lightly toasted, and patties are cooked through. Watch buns carefully so they don’t burn – you may need to remove them before the patties. Mix all Southwest sauce ingredients together in a small bowl.
7. spread Southwest sauce over bottom half of burger buns, top with a lettuce leaf, 1–2 turkey patties, tomato and grated carrot, and top with top half of burger bun. Serve with parsnip chips, extra salad and Southwest sauce on the side.