Beef burger with parsnip chips

Main courses

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes


  • 800g fillet/sirloin of beef
  • 1 x red onion
  • 1 egg yolk
  • Parsley
  • Orange rind or a squeeze of lemon
  • A little flour
  • Thyme leaves
  • Cayenne pepper
  • Seasoning
  • 2 parsnips
  • 4 eggs for poaching


Cut the beef, dice into half cm or less. Squeeze a lemon on to the beef. Season

Adding half a finely chopped red onion, the chopped parsley and a few thyme leaves and the egg yolk, a little cayenne pepper. Mix thoroughly. Add a little flour, mould into burgers.

Colour off with some butter in a pan, turn initially to stop them sticking.
Drain the fat and cook in an oven at 190c for 3-4 mins.

Spinning a pan of boiling water with 50ml of white wine vinegar (Good tip, the vinegar helps the egg hold better plus use really fresh eggs, this is why you should use free range farm shop eggs), cracking the egg into the tornado. Allow to poach for 2-3 minutes and remove using a slotted spoon. Poach one egg per person.

Peel a parsnip and cut into very fine slices, brush with melted butter, sprinkle with sugar and season and roast in an oven for 3-4 minutes at 190c.

To assemble the plate, add the beef burgers, place the poached eggs on top. Dress with watercress, splashed with a little sherry vinegar or olive oil and randomly spread the chips around. season.