500g ground chicken or turkey (or blitz chicken breast in food processor)
2 cloves crushed garlic
½ onion, diced
2/3 cup chopped coriander
¼ tspn salt (Preferably Himalayan rock salt or sea salt)
¼ tspn ground pepper
Olive oil for cooking (if beyond initial 7 days). If no olive oil then dry fry in a non stick pan to sear then cook in the oven
Mix all the ingredients together in a bowl. If you are blitzing the whole breast in the food processor simply blitz all the ingredients at the same time. The longer you blend the finer the burgers will become. If you prefer a bit of texture try using the ‘pulse’ button to chop the ingredients. You can either fry the onions (in a bit of stock or in a non-stick pan if on strict phase 2) first if you prefer, or add them raw to the mix. Shape into burgers. If your plan says 100g of poultry then divide into 5 burgers. Either grill on non-stick grill pan or bake in the oven.
Serve on bed of steamed greens, or also nice served ‘wrapped’ in a crisp lettuce leaf (you can almost imagine it’s a bun!) May also be served wedged between 2 large Portobello mushrooms as a bun (if they are on your plan).
Categorised: Dairy Free, Gluten Free, Main Meal
Tagged: Sports Nutrition