Chicken Satay Burger

Cook Time 15 minutes

Servings 1

Ingredients

100g chicken mince

1 tbsp crunchy peanut butter

1 tbsp coconut aminos

1 gluten-free burger bun, split in half and toasted

1 Lebanese cucumber, cut into thin ribbons with a mandoline or vegetable peeler

1 tbsp tapioca flour

Pinch of chilli flakes

½ tsp sea salt

2 tsp extra-virgin olive oil, plus a dash extra for drizzling

1 tbsp boiling water

Method

Combine the chicken mince, tapioca flour, chilli flakes and salt in a bowl and mix well. Shape into a patty and set aside.

Heat the olive oil in a frying pan over medium-high heat, add the chicken patty and cook for 4 - 5 minutes on each side, or until golden brown and cooked through. Set aside to rest.

Meanwhile, for the satay sauce, whisk together the peanut butter, coconut aminos and boiling water in a small bowl. For a runnier sauce, simply add a touch more boiling water until you reach your desired consistency.

To plate up, start with the burger bun base, add a layer of half the cucumber ribbons, top with the chicken patty and a generous dollop of satay sauce, add the remaining cucumber ribbons, then chuck the bun lid on and take a bite. Yum!