serves: 45 minutes cooking time: 6-8 patties
DF | RSF | NF
ingredients
one large piece of rump steak and 2tbs melted butter (or olive oil).
500g certified organic free range chicken mince
1 small brown onion, grated
1/2 cup parsley leaves, roughly chopped
2 tsp worcestershire sauce
1 tbs BBQ sauce
1 tbs tomato sauce
1 pinch pepper (for seasoning)
1 egg
1 cup fresh white breadcrumbs (or paleo breadcrumbs)
1 pinch salt (to taste)
method
combine ingredients: In a bowl, mix chicken mince, brown onion, chopped parsley, worcestershire sauce, BBQ sauce, tomato sauce, a pinch of pepper, egg, and breadcrumbs. season with a pinch of salt.
divide the mixture into equal parts and shape into 6-8 patties.
heat a non-stick pan or grill over medium heat.
place patties in the pan, cooking for 5-7 minutes on each side until golden brown and fully cooked.
ensure patties reach an internal temperature of 165°F (74°C).
ready your choice of buns or lettuce leaves, along with sliced avocado and salad.
place each cooked patty on a bun or lettuce leaf, top with avocado and salad, and serve immediately. recipe by @pennybenjamin_