Brilliant Burgers and Handcut Parsnip Fries!

Best for those not on the post Christmas diet and those who love a quick recipe and like getting their hands mucky! These homemade burgers and baked parsnip fries are dripping with delicious-ness!
The nights here in London are getting much colder, as are the days so after another hectic week at work my boyfriend, Ports and I decided we needed comfort, succulence and something hearty. So we set to creating one of our favourite things to cook together- lamb, paprika, red onion and goats cheese burgers with baked parsnip fries.
I know most of you will probably think me weird when I say this but I really do not like chips! I find them really unapetizing, heavy and just get no eating "thrill" from them when I do have them. Thus, over the years I have made my own fries which are a) healthier b) kinder to your waistline and arteries and c) take no time at all to make and look great! :) Especially when dipped in some homemade chilli sauce and creme fraiche.

Parsnip Fries

What you need:

Serves 2 (6-8 big fries each)
3 parsnips, sliced and cut in to about 6 x 1" strips per parsnip.
Olive oil
Salt and Pepper
5 Sprigs Rosemary

To make:

• Boil the parsnip sticks in water for about 5-6 minutes - so they are still slightly crunchy
• Preheat oven to 220degrees. Mix parsnips and oil on a large rimmed baking sheet
• Season with salt and pepper and toss to coat
• Spread out so that they are not on top of each other
• Scatter rosemary sprigs over and around
• Roast for 10 minutes; turn parsnips and then roast again for 10-15 mins until parsnips are tender and golden with brown spots
• Season with salt and pepper if desired

Lamb, Paprika and Goats Cheese Burger

What you will need (to make 3 big burgers):

Olive oil for frying
400g of lamb mince
1 egg
1 tbs ground cumin
1 tbs paprika
1 red onion, finely chopped
Season with salt and pepper

To make:

• In a mixing bowl put in the lamb mince, egg, ground cumin, paprika, onion, salt and pepper
• Now, get your hands mucky by mixing all the ingredients together until blended
• Mould in to burger shaped patties- whatever size you like
• Put in the fridge for 30 minutes to rest and help set
• Cover the burgers in some olive oil and place in a pre heated frying pan or griddle pan 
• Fry off for 3 -4 minutes on each side 
• Take off the heat and let them rest for 5 minutes
• Now cut a large slab of goats cheese and place on top to start melting

We have ours on M and S  green olive ciabatta which we toast slowly on the griddle pan, red onion, lettuce and  tomato salad, with a homemade sun dried tomato and onion chutney and some tasty coleslaw!