Iberico Burgers and parsnips fries with rosemary salt

Iberico Burgers and parsnips fries with rosemary salt

mustard mayonnaise and chili creme fraiche dip
Main course, 4 people


Heat the frying oil to 180 ºC. Cut the parsnips into fries (not too thick, peeling isn’t necessary). Mix the salt with finely chopped rosemary. Make the dips: Mix creme fraiche with chilli powder and season with salt. Mix the mayonnaise with mustard and honey. Cook or grill the burgers golden brown according to instructions on the package. Fry the parsnips in portions, drain on kitchen paper and sprinkle directly with the rosemary salt. Serve hamburgers with the parsnips fries and the remaining salt and dips. Serve with a green salad. If you don’t want to deep-fry, you can oven roast the fries, sprinkled with olive oil and finely chopped rosemary, in about 20 minutes at 200 ºC, until brown.


  • 6 middle size parsnips
  • sea salt ‚flakes‘ (maldon)
  • 4 sprigs of rosemary for the 2 dips:
  • 125 ml creme fraiche
  • ½ tsp chili powder
  • 3 tbsp mayonnaise
  • 1 tbsp coarse mustard
  • 1 tsp honey
  • 4 Iberico FrozenButcher burgers
  • Need extra: frying pan
The Frozen Butcher Iberico Burger