2 x 500 gr packs of chicken/turkey breast mince (or use both)
1 tbsp of ground flaxseed
1 apple – grated
1/2 tsp of garlic powder
1/2 tsp of paprika
Salt and pepper to taste
12 large Portobello mushrooms
2 sweet potatoes
1 tbsp of coconut oil
For the burger – place all the ingredients in a large mixing bowl and combine everything together, then leave to stand for 15 mins.
Meanwhile, preheat the oven at 190°C, wash your sweet potatoes and with skin on slice up into chips, pour over the melted coconut oil, season with salt and pepper and place on a lined oven tray.
Leave the chips aside and go back to your minced chicken/turkey, with your hands form the mince into patties (whatever size you prefer) and place on a lined oven tray, then cook in oven for up to an hour, but check that they don’t dry out, and ensure they are cooked through!
Now it’s time to put the chips in oven for around 40 mins (until browned and cooked through) and whilst the chips are cooking, layout your portobello mushrooms on a baking tray, spray with some olive oil and place under the grill or use a griddle pan until they are soft.
Then compile your burger with whatever fillings you like add – we love lettuce, pickles, tomato, fried egg, fried onions or our homemade mayo.