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I’ve been channelling my hopes for Spring’s return into my food this week. I wasn’t going to bother posting another burger recipe but then they tasted so good, and utilised seasonal/ leftover vegetables which makes them super cheap and easy to prepare. The name refers to two important ingredients- Turnip and Tumeric. Together with their Polenta crust they form mellow yellow, beautiful, hearty orbs of deliciousness.


Of course you can substitute any seasonal root veg you’ve got kicking about and any bean for that matter- go with whats economical and easiest for you. I was toying with the idea of calling these Mr T burgers (in that the recipe reads: Turtle Bean, Turnip & Tumeric) but i stuck with sunshine and hey! what do you know? Its sunny today. My food offering to the weather gods proved a success. I served these bad boys with an incredibly spicy salsa (the likes of which you can find in my dips/ small sections) and heaps of salad. The Polenta lends a wonderful crunchy exterior whilst inside you get a play of flavours: creamy turnip, punchy spices, beans with bite, fresh herbs. Its all going on in there. You can use tinned beans instead of dry to decrease preparation time, so really the only thing you need to cook is your root vegetables. Then its simply a case of lightly blending/ mashing everything together, form, bake, done.

(Makes 4 hefty burgers, Vegan, Gluten- Free)

  • 1 tin of Black Turtle Beans (or 1/2 cup dried beans, cooked)
  • 1 small Turnip, peeled and diced
  • 1/4 pack of Tofu (optional)
  • 1/2 Red Chilli
  • 3 cloves of Garlic
  • 1/3 bunch of Coriander
  • zest of 1 lemon and 1/2 a lime
  • teaspoon of Caraway Seeds
  • 1 1/2 teaspoon of Tumeric
  • 1/2 teaspoon of Sea Salt
  • 1 cup of Polenta (to coat/ form)
burger mix/ mush...

burger mix/ mush…

  1. Preheat your oven to 180c, line a baking tray with parchment and sprinkle a wee bit of polenta over
  2. Cook your turnip/ root in a medium pan of boiling water for 15 minutes or until just tender, drain and allow to cool/ dry off a bit
  3. Throw everything in a blender (or mash in a large bowl), except the Polenta, pulse/ mush until quite smooth yet still quite chunky
  4. Pour half your polenta onto a clean chopping board, spoon 2 soup spoons worth of burger into your hands and gently form into balls
  5. Place onto the polenta and sprinkle a bit more on top
  6. Carefully flatten down the balls into burger shaped disks
  7. Transfer to your baking tray, repeat until you’ve used up everything
  8. Bake for 25- 30 minutes, until golden round the edges