400g/14oz chicken mince
200g/7oz mozzarella cheese
1 tbsp chives, finely chopped
2 tbsp gluten free breadcrumbs
1 tbsp grated Parmesan
1 large egg
salt and freshly ground black pepper
2 tbsp olive oil, for frying
6 gluten free rolls
1 handful fresh basil leave
Low FODMAP sauce of your choice, we used Roasted Red Pepper, click here for recipe.
In a large mixing bowl mix together the chicken mince, chives, gluten free breadcrumbs, Parmesan and egg.
Season well with salt and freshly ground black pepper.
Using your hands make ball shapes of the mixture to approximately the size of your palm.
Pan fry in olive oil for 6-8 minutes per side, until completely cooked through.
When the patties are cooked, top them with mozzarella and place under the grill with the buns.
When the cheese is melted, and the gluten free buns are toasted, assemble the burgers.
Serve with a generous spreading of sauce, topped with basil in the gluten free rolls.
Recipe adapted from: Good Food