Chucking a couple of burgers on the BBQ or a fry pan doesn’t really *feel* like cooking, so on hot days, these are a great go-to lunch or dinner.
Even with my heavy handed addition of coriander, my 4 year old devoured these, so I’ll be no doubt making them everyday until he changes his mind (which will no doubt be in the next 20 minutes)!
Fiddle around with the flavours as much as you like. Parsley instead of coriander, spring onion instead of red onion etcetcetc.
(makes 20 medium burgers)
1kg chicken mince
1/2 red onion – finely chopped
Fresh ginger to taste (about 2T), grated
2 cloves of garlic, finely chopped
1/4 cup (or to taste) chopped coriander
Zest of one lime
4 T coconut flour
Coconut oil for frying
Salt to taste
Combine all ingredients in a large bowl and, using clean hands, mix to combine.
Using damp hands, shape sbout 2 T of the mix into a ball and flatten into the pattie size you want.
Heat the oil in fry pan and cook the patties for a few minutes each side, or until golden and cooked through.
Sprinkle with salt and serve with either fresh rolls, crispy iceberg lettuce, grated carrot and sweet chili sauce, or as a ‘bun-less’ burger wrapped in a lettuce leaf. You could also try our amazing grain free burger bun!
Mix can be divided and frozen un-cooked.