500g turkey thigh mince
1 tbsp chives, finely chopped
85g lactose free cheddar, grated
1kg potatoes, peeled and cut into chips
3 tbsp olive oil
4 soft gluten free rolls
¼ x cucumber (or 1 small Lebanese cucumber), thinly sliced
salad, to serve (optional)
Recipe adapted from Good Food Back
Heat oven to 200C/180C fan/gas 6. Put the turkey mince in a large bowl, with the chives, cheddar and some seasoning. Mix well, then shape into 4 even-sized burgers. Chill for 15 mins.
Put the potato chips on a large non-stick baking tray, and toss in 2 tbsp of the oil and some salt. Cook in the oven for 30 mins, turning halfway through.
Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 mins until golden.
Turn over and repeat for the other side until they are cooked through.
Split the gluten free rolls, place a burger into each with some sliced cucumber and a dollop of ketchup, and serve alongside the potato chips and salad, if you like.