Ingredients:
- 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
Method:
- 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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Bimuno Original 3-month supply
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