This delicious burger is whole30 proof but is just delicious for any kind of diet
Course Main
Cuisine whole30
Keyword cherry tomatoes, chicken
Diet Gluten free, Paleo
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 4people
Calories 437
Ingredients
500grchicken thigh filet
2handfulspinach
3tbspalmond flour
1tspground chili
1tspgarlic chopped
1tsporeganofresh or dried
1egg white
seasalt and black pepper
2spring onions finely chopped
50grsesame seeds
FOR THE TOMATO SALAD:
400grmixed tomatoes
1tbspbasil olive oil
pepper
salt
fresh basil
Instructions
Preheat the oven to 180˚ C (350˚F). Put the spinach in a sieve or collander and pour hot boiling water on top. Leave to stand for a minute, let it drain and squeeze out as much of the moisture as you can. Just take it in your hands and squeeze it out.
Cut into smaller pieces and put aside
Put the chicken, almond flour, egg white, garlic, oregano, chili powder, salt and pepper in the foodprocessor and mix everything together in short pulses. Make sure it is not pureed but it needs to be fine enough to hold together when you form a burger from it.
Put into a bowl and add the chopped spinach, de spring onion and make four burgers.
Put the sesame seeds on a plate and press the burgers in it so they are covered with sesame all around.
Heat a large non-stick frying pan and bake the hamburgers for about 3 minutes each side until golden browl. Put them on a baking tray on baking paper and put in the oven for about 8-10 minutes to cook.
Tomato salad
Wash the tomatoes and cut into quarters. Put them together in a bowl and pour the basil oil over it. Add a bit of pepper and salt to taste and as a garnish add some basil leaves in.