Beef Burgers with Parsnip Fries & Shredded Salad

“Look out for rump minced beef in the supermarket or ask your butcher for it. It generally has a 20 percent fat content which makes the burgers self-basting, keeping them wonderfully moist. Otherwise buy ordinary minced beef from the supermarket, not extra-lean mince or the burgers could be in danger of drying out during the cooking process.”
serves 4
Cooks in 1 hour
Difficulty quite moderate


2 parsnips (about 600g)
2 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon chopped fresh rosemary or ¼ teaspoon dried
1 teaspoon maple syrup
400g minced beef (rump if possible)
1 teaspoon tomato puree
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh flat-leaf parsley
½ small head of red cabbage, shredded
2 carrots, thinly sliced into julienne or grated
1 medium avocado
Juice of ½ lemon
Sea salt and freshly ground black pepper


Preheat the oven to 200°C/400°F. Peel the parsnips and cut into batons. Place in a baking tin and coat in half the olive oil. Season with salt and roast for about 10 minutes. Remove from the oven and scatter over the rosemary and then drizzle with the maple syrup, tossing them well to ensure they cook evenly. Cook for another 15 minutes until cooked through and lightly caramelised.
Meanwhile, place the minced beef in a bowl with the tomato puree, Worcestershire sauce and parsley. Season with a pinch of salt and plenty of pepper and mix until well combined. Divide the mixture into four and shape into patties.
Heat a griddle or non-stick frying pan over a medium heat and cook the burgers for about 4 minutes on each side for medium (or to your liking.)
Meanwhile, make the shredded salad, mix the cabbage and carrot in a bowl, add sliced avocado. Add the rest of the olive oil with the lemon juice, stirring to combine. Season with a pinch of salt and plenty of pepper.
Arrange shredded salad on plates with the burgers, and put a pile of the parsnip fries alongside to serve.

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