Made on the BBQ or in a pan it works well both ways.
Makes 6 burgers.
500g minced chicken
75g chickpea flour
30g fresh coriander, leaves and stalks chopped
2 spring onions/green onions, sliced finely
1 garlic clove, crushed
1 jalapeño, deseeded and finely diced
Salt and pepper to taste
Combine all of the ingredients in a large bowl and place in the fridge for at least two hours.
Heat a little olive oil in a non stick pan over a medium to high heat.
Form the meat into six patties.
Place the patties into the pan and cook for 5-6 minutes and then turn and cook for a further 4-6 minutes until cooked through and golden.
Serve with some fresh aioli in a gluten free or regular bun.