Herb and Spice Turkey Sliders with Parsnip-Rosemary Mayo

   One of the favourite people I buy my food from at the local farmer’s market are the lovely family behind Mighty Trio Organics. They specialize in cold-pressed oils from local canola, flax and hemp seeds. The flavours of each of them have unique characteristics. The canola oil is not like the heat and chemical treated grocery store equivalent. It has a rich, almost buttery flavour and texture. It works very much like butter in many recipes, unlike regular canola oil. Their flax oil has more of a nuttiness. Milder than sesame, but with a slight creamy hazelnut background, it’s great for finishing salads like where one would use an extra virgin olive oil. Finally, the hemp seed oil has a wheatgrass and fresh rosemary aroma and flavour that lends itself very well to salad dressings or in the case of my most recent development, a homemade mayonnaise.

   For some time, I’ve made mayonnaise with flax seed instead of a raw egg. It’s easy and it avoids any squeamishness from anyone concerned about eating raw eggs. To showcase the intensely herbaceous nature of the hemp seed oil, I thought I’d use actual fresh rosemary and parsnip to complement it. And because rosemary is natural with poultry, I thought a nicely spiced turkey slider would be a perfect partner.


1 Tbsp Gold Forest Grains flax seed

1 Tbsp ground mustard

1/2 cup water

1 cup August Organics parsnips, peeled and coarsely grated

2 Tbsp Coal Lake Honey Farms mixed flower honey

2 Tbsp Morinville Greenhouses fresh rosemary leaves

2 Tbsp vinegar (I use a pickling vinegar because of its higher acetic acid content, giving it a more potent tartness)

2 Tbsp Mighty Trio Organics cold pressed hemp seed oil

1/2 cup Mighty Trio Organics cold pressed canola oil

2 tsp salt

   In a blender, grind the flax seeds with the ground mustard until a fine powder is achieved. Add the water, grated parsnips, honey, rosemary and vinegar. Purée until the mixture is smooth. With the blender running, very slowly drizzle in the hemp seed oil and canola oil. Season with salt. The mixture will seem a little thin for a traditional mayo, so refrigerate it overnight. The soluble fibre in the flax seeds tighten up the mayo into a more familiar thickness when given time. Makes about 1-3/4 cups.


1 tsp cumin seeds

1 tsp salt

1/2 tsp black peppercorns

1/2 tsp hot Hungarian paprika

450g/1lb Sunshine Organic ground turkey (or ground chicken will work equally well)

1 clove Peas On Earth fresh garlic, finely chopped

1 Tbsp Morinville Greenhouses fresh thyme

   In a spice grinder, or blender, add the cumin seeds, salt, peppercorns and paprika. Grind to a fine powder.


   In a medium bowl, add the ground turkey, garlic, fresh thyme and the ground spice mixture.


   Blend the ingredients together with your hand until all the ingredients are uniformly combined. Split into eight equal portions and form them into thick patties. Using your thumb, make a depression in the centre of each patty. This allows room for expansion as it cooks and you don’t get a bubbly looking patty.


   Grill (or broil) the patties over medium high, ensuring the turkey is cooked through (about 4-5 minutes per side). Serve on toasted slider buns with Parsnip-Rosemary Mayo, spinach and soft sheep’s milk cheese (or goat’s cheese).




  1. Dinner Bank · December 17, 2013

    Looks very tasty 🙂

    • tripleheartbeat · December 17, 2013

      Thanks! In a pinch, whisking fresh rosemary into regular mayo is good too. I just like making my own condiments 🙂

  2. Pingback: Winter BLT with Parsnip-Rosemary Mayo | One beat at a time

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