I keep seeing beautiful turnips at the market and I love their purple color. Turnips don’t have a great reputation, but their flavor is actually delicious, like a cross between kohlrabi and radishes. They can be eaten raw or cooked, and they make great fries too. And they are available throughout the winter. In my search for recipes to use them I came across this turnip burger on Food 52, which sounded delicious. I also took veggie burger inspiration from Nourish Atelier, a beautiful blog (and now cookbook!), which has several amazing burger recipes. The result was the most delicious veggie burger we ever had. Hope you enjoy it too!
P.S.: I added some pickled onions here, which were lingering in the fridge; of course any pickle would work, it should just be something tangy and sour. Here’s a recipe for quick pickled red onions if you want to make them, and here’s one for pickled red cabbage, which would have been good too.
Turnip veggie burgers (makes two)
For the burger patties:
- Two small turnips
- 50 grams beluga lentils, cooked
- 40 grams chickpeas, cooked - I used canned chickpeas
- 20 grams oat flakes
- One shallot
- Two cloves of garlic
- Half a teaspoon of sesame seeds
- One teaspoon of ground flax seeds
- One teaspoon of olive oil
- One teaspoon of lemon juice
- One teaspoon of shiro miso
- One pinch of five spice or ground star anise
- A pinch of chili powder
- Salt and ground black pepper
- A teaspoon of vegetable oil
To make the burger:
- Half an avocado
- A few leaves of spinach, arugula, fresh herbs or other greens
- A few pickled onion rings, see recipe link above, or other pickles
- Two tablespoons of (vegan) mayo
- Half a teaspoon of sriracha
- Two bread buns or four slices of bread
- Peel and grate the turnips. Don't grate them too finely, they should have some crunch left. Set aside.
- Finely dice the shallot and the garlic.
- Mix the (cooked) lentils, the (cooked) chickpeas, the oats, the diced shallot and garlic, the seeds, the miso, olive oil, lemon juice and all the spices together in a bowl. Add the grated turnips. Taste and season with salt and pepper and/or more lemon juice if necessary.
- With a handheld blender, gently blend the ingredients a little so they become a coarse paste. Don't blend them too much, otherwise they get too mushy and the patties won't hold together.
- Heat up the vegetable oil in a frying pan.
- Form two patties out of the burger mix.
- Add them to the pan when the oil is already hot, they should start sizzling as soon as they hit the pan.
- Keep the heat on medium to high and let them cook on each side until they are nicely browned, about five minutes per side.
- Mix the mayo with the sriracha and season with salt.
- Then assemble the burgers to your taste: start with some mayo on the bottom half of the bun, for example, then add slices of avocado, the patty, more mayo, the pickled onions, and then some greens. Or pick another order, it will all taste good.