• 1kg chicken mince
  • Juice of 2 lemons
  • 2-3 small aubergine
  • 3 shallots or 2 small onions
  • 1tsp salt
  • 1tsp dried Mediterranean herbs
  • 1 sachet Bimuno


  • Preheat the oven to 180C (fan) and fire up your BBQ.
  • Slice your aubergines into rings and bake in the oven for 40 minutes.
  • Add your lemon juice, Bimuno sachet, onion and herbs into a blender and blend together for 30 seconds.
  • Incorporate this mixture into the chicken mince.
  • With your hands make the mince into small patties and place on to the BBQ.
  • Turn your chicken patties every few minutes, so to not let them burn, and remove once cooked all the way through (roughly 8-10 minutes).
  • Serve as a chicken burger, or as a low carb option use lettuce leaf as a slider. Top with your roast aubergine along with any other topping you like. The images in this recipe show beetroot kraut and a little vegetable oil free mayonnaise.

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