Of course, we have to cater for our Banting buddies and hence, our bunless offering delivers on flavour without compromising on the carbs.
-What You Need-
For the Peri Peri patties~
500g lean mince
1 egg
2 tsp crushed garlic
Salt & pepper to taste
½ onion, chopped
1 tsp oregano
2 Tbsp olive oil
2 Tbsp Cape Herb & Spice Portugese Peri Peri Rub Seasoning (or more if desired)
For the burger toppings~
Lettuce leaves, washed
Tomato, sliced
Red onion, sliced into rings
Avocado, sliced
Chipotle mayo dip (see recipe below or visit the Cape Herb & Spice blog page)
-How It’s Done-
Place the pattie ingredients in a bowl and mix together well (roll up your sleeves and use your hands). Roll the mince mixture into 6-8 balls and press down slightly. Heat your frying pan to medium and add a splash of oil before placing the patties in the pan and cooking for a few minutes on each side. Select your lettuce leaf bases to fit the patties well and plate up. Then stack together your burger starting with the patty, topped with a generous drizzle of Chipotle mayo (full recipe available below or on the Cape Herb & Spice blog page), and finished with the tomato, onion and avocado.
Add a little extra sauce if desired and finish off with another piece of crisp lettuce. Keep those napkins handy!
