Put the turkey mince into a bowl and add the salt, pepper, herbs, onion salt and brie. Using your hands mix together well. Take 4 individual pie tins, divide the turkey mixture evenly and press down. Put in the fridge until needed.
Pre heat the oven to 220º.
Peel the parsnip, and using a mandolin or veg peeler, slice into long strips. Place on a lined baking tray and sprinkle over a little olive oil, salt, pepper and parmesan. Put in to the oven for about 15 minutes, turning over half way, until they are crispy. Take out and let cool.
Make up the dry stuffing mix according to instructions, and divide the mixtures in to chefs rings. Follow instructions on packet, but cook for around 15-20 minutes until nice and crispy. Leave to one side to cool.
Turn oven down to 180º.
Take the turkey patties from the fridge and put in the oven. They will take about 30minutes to cook through.
To make the sprout slaw, thinly slice the sprouts and carrots into a bowl. Add the lemon juice and mayonnaise and mix well.
When ready, remove the turkey patties from the oven and allow to cool slightly.
Build the burgers - patty, stuffing, cranberry sauce, parsnips, sprout slaw. Serve and enjoy!
Notes
Nutritional values are based on one of four burgers.