Chicken, pumpkin and fennel burger

Ingredients

250 grams chicken mince 1/2 cup pumpkin, grated 1/3 cup fennel, grated 1 egg 1 rosemary sprig 1 handful mint leaves 1 teaspoon dried thyme 1/2 teaspoon sea salt 1 pinch of black pepper 1/2 lemon 2 tablespoons coconut flour 3 tablespoons coconut or macadamia oil

Method

Chop the rosemary and mint leaves then place in a bowl, squeeze in the lemon and add all the other ingredients except the oil, mix well.

Heat the oil in a large non-stick frying pan.

Form the mixture into six balls then flatten each one so it's about an inch or so thick. Carefully place them in the frying pan and cook on a medium to high heat for about a minute and a half on each side, then place them on a tray lined with baking paper and cook in the oven for 8 minutes or until burgers are cooked through.

Serve on toasted buns with collard greens and pumpkin puree

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