November 06, 2018

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!





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