For the fries
2-3 medium sized potatoes, peeled, cut into chips
3 tbsp olive oil
For the burgers
350g/12oz chicken mince
2 rashers bacon or pancetta, chopped as small as possible
50g/2oz gluten free breadcrumbs
2 fresh sage leaves, finely chopped
2 tbsp lactose free cream
1 tbsp grated Parmesan
1 tbsp chives, finely chopped
2 gluten free burger buns
30g lambs lettuce
1 beef tomato
2 tbsp mayo
Preheat the oven to 220C/425F/gas 7.
For the fries, bring a large pan of salted water to the boil, add the potatoes and boil for five minutes.
Drain, then toss in the olive oil, season with sea salt and freshly ground black pepper and spread out on a baking tray.
Transfer to the oven for about 20 minutes, or until golden-brown and cooked through.
For the burgers, mix together all of the burger ingredients.
Season with sea salt and freshly ground black pepper, divide the mixture in half and shape into two large burgers.
Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through.
Serve the burger in the gluten free buns, with mayo and salad with the fries.
Recipe adapted from: Good Food