Spicy Turkey Burger in a Celeriac Bun

This particular recipe uses grated celeriac and egg combined, however a great alternative is to press the grated celeriac into two rostis (just don’t forget to squeeze out any moisture!) and fry on their own and then top the burger with a fried egg.


  1. Make a turkey patty with 125g turkey breast mince and seasonings that you prefer- in mine I used garlic granules, smoked paprika and chilli powder.
  2. Combine 1 large egg with 70g of grated celeriac, season with mixed Italian herbs and a bit of black pepper.
  3. Heat a ceramic pan and begin to cook the turkey burger.
  4. Before turning the burger, pour the celeriac and egg mixture into two egg rings to keep a round shape. If your pan is large enough, you can do it all in the same pan as they won’t touch.
  5. (If making a rosti and fried egg, here you would add in the celeriac and begin to cook, and make the fried egg on its own just before serving)
  6. Sprinkle some lemon juice on the turkey to keep it moist and continue to cook.
  7. When the celeriac and egg mixture has almost set at the top, carefully remove the rings and flip over to cook the other side.
  8. When everything is cooked, assemble the burger in the ‘bun’ and add 10g of salad on each side of the turkey burger.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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