The inspiration for this Turkey Burger Cauliflower Hashbrown Casserole is my love of comfort food and shepherd’s pie style of casseroles. I have made a healthier SWEET POTATO version and a SMOKED POT ROAST version. These recipes were gluten free long before I modified my diet to be gluten free. As a total aside, I created a GLUTEN FREE GLOSSARY OF FLOURS for those of you that really need to worry about this issue. Whether or not, gluten is an issue for you, these recipes are awesome and total comfort food.
In this recipe, I just put together ingredients that I enjoy. I constantly tell people that the key to good recipes is that each component must be good. I would eat either of these components – the cauliflower hashbrowns or the turkey burger – on its own. This recipe is 100% made up. The one thing I could not figure out when making this recipe was what to do with the liquid that would come out in the cooking of the ground turkey. I cooked the cauliflower hashbrowns first. Then, I topped it with the ground turkey and cheese. I poured off the liquid as it cooked. Next time, I would flip the ground turkey layer with the cauliflower hashbrown layer.
In the end, what I did to make sure that casserole was not soggy, and the cauliflower hashbrowns were crisp, was to flip the whole casserole and brown under the broiler. In so doing, the cauliflower hashbrowns were perfectly crisp and the cheese bubbled up from the ground turkey layer.
The cast of characters.
The layering of the hashbrowns casserole.
The ground turkey burger mixture.
The turkey burger layer added to the cauliflower hashbrowns.
The Turkey Burger Cauliflower Hashbrown Casserole Plated.
Turkey Burger Cauliflower Hashbrown Casserole
- 1 Head Cauliflower cut into florets
- 1/2 Whole Yellow Onion diced
- 3 Tsp Salt
- 3 Tsp Black Pepper
- 1 Tbsp Spanish Paprika
- 3 Tbsp Parmesan Cheese grated
- 3 Lbs Ground Turkey
- 1/2 Cup Chipotle Cheese
Begin by steaming the cauliflower florets to al dente. Let cool. Move to a food processor and pulse to a rice like consistency. Add the parmesan, yellow onion, 1 tsp each of the salt, pepper and paprika. Mix well.
Heat the olive oil in a skillet on medium high heat. Add the hashbrown mixture and let sit. Press down the hashbrowns with a spatula. Once a good crisp is created, flip by using a plate and turning skillet over. Cook second side until crisp.
Mix the ground turkey with the remaining spices and chipotle cheese. Add on top of the hashbrowns and cover with a lid. Cook until cooked through - about 10 minutes. Drain the liquid as you go. Move to a 400 degree oven and cook for another 5 minutes. Remove from oven, a1/2nd cut into pieces. Take the piece and flip so it is cauliflower hashbrowns are on top. Place under the broiler for 2 - 3 minutes.