Incogmeato® Burger with Crispy Shoestring Parsnips and Truffle Yuzu Dressing

Crispy shoestring parsnips, mixed greens tossed in a truffle yuzu dressing and a juicy Incogmeato® Burger patty, all on a sesame seed bun.

Burger with parsnips and truffles


  • 1 ea. Incogmeato® Burger Patty
  • 2 Tbsp. Butter, divided
  • 1 ea. Sesame seed bun, split
  • as needed Ground black pepper
  • 2 slices Smoked provolone
  • 2 Tbsp. Parsnip ketchup
  • 1/2 cup Crispy shoestring parsnips
  • 1/2 cup Mixed greens
  • 2 Tbsp. Truffle yuzu dressing


1. Heat a cast iron skillet over medium heat. Place 1 Tbsp. of butter in skillet and melt. Once melted, add burger patty and buns, cut-side down.
2. Toast buns until golden brown.
3. Flip burger patty and add remaining butter to the pan. Spoon butter over burger while it’s cooking.Season with salt and pepper. While still in the pan, place the provolone on burger patty, turn offheat, and cover with a lid to melt cheese.
4. Spread parsnip ketchup on both sides of bun.
5. Toss mixed greens with truffle yuzu dressing and place on bottom bun.
6. Place burger patty on top of greens, and top with the crispy shoestring parsnips. Finish with top bun.


1 pint Grapefruit juice
1 pint Lemon juice
1 pint Orange juice
10 lbs. Parsnips, peeled and shredded
2 cups Sugar
2 cups Port wine
2 cups Red wine
2 cups Onion, diced
2 cups Bacon, diced
to taste Honey
to taste Red wine vinegar
to taste Kosher salt
to taste Ground black pepper

1. In a food-safe container, combine all fruit juices and add parsnips. Marinate overnight.
2. Drain and discard liquid.
3. In a large rondeau, caramelize sugar over medium flame. Add port and red wine. Reduce by half and set aside.
4. In a separate rondeau, sweat onions and bacon until onions caramelize.
5. Add parsnips and wine reduction and braise until tender. Finish with honey and red wine vinegar to taste.
6. Transfer 3 cups of braised parsnips into a blender and purée on high. Add a small amount of water if it is too dry.
7. Strain through a chinois and cool.
8. Season with salt and pepper to taste.

3 ea. Parsnips, large
to taste Kosher salt

1. Peel parsnips.
2. Slice thinly on a mandoline then cut the strips into very fine julienne.
3. Fry at 325°F until crispy and golden brown.
4. Drain on paper towels and season with salt.


10 Tbsp. Yuzu juice
10 tsp. Tamari soy
1 tsp. Ground black pepper
1 tsp. Garlic, microplaned
12 Tbsp. Grapeseed oil
100 g. Black truffle paste
to taste Kosher salt

1. Place all ingredients into a blender and purée until well emulsified.
2. Season to taste with salt and yuzu.

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