Paleo “Ramen Burgers” with Parsnip Noodle Buns

In a large nonstick skillet, heat 1 tablespoon oil. Sauté parsnip noodles over medium-high heat until soft, about 5 minutes. Season lightly with salt and transfer to a mixing bowl. Allow to cool for 2 minutes, then stir in eggs.

Wipe out the skillet, and heat another tablespoon of the oil over a medium flame. Fill 4 ramekins halfway with the parsnip mixture and press down with the back of your spoon to compress the noodles. When the oil shimmers, add the parsnip buns by inverting the ramekins over the pan and tapping the bottom. Use a spatula to push in any stray noodles and form a round. Cook for 2 to 3 minutes, until nicely browned. Carefully flip and cook for 2 more minutes on the second side. Remove to a plate and repeat with the remaining parsnip batter in two additional batches (you’ll have 12 total buns). (Note: To keep the buns warm, you can transfer to a baking sheet and stash in a 300ºF oven until the burgers are ready to be assembled.)

In a medium mixing bowl, with clean hands, combine turkey, ginger, garlic, cayenne and 1/2 teaspoon salt. Form the meat mixture into 6 equal balls.

Add another 1 tablespoon of oil to the same skillet you used for the buns and set it over medium-high heat. Add the burgers, 3 at a time, and press down with a spatula to form a thin patty, roughly the same size as the buns. Cook for 10 minutes, or until the burgers are browned on both sides and cooked through. Repeat with remaining patties.

Top the parsnip buns with one turkey burger, a dollop of the condiment of your choice, arugula, and the second bun. Serve warm!