Chicken and butter bean burgers


When you’re trying to steer away from processed foods, especially for children, these burgers are a real winner. They’re simple to make, with only a few basic ingredients.



Preheat the oven to 175°C.

Place the chicken, butter beans, onion and garlic in a food processor and pulse until blended. Shape into small rounds with wet or floured hands. Wrap each burger with cling film at this point if you want to freeze them.

Preheat the grill to high. Cook the burgers for eight minutes, turning once or twice, until they are browned and cooked through. Alternatively, heat a non-stick frying pan, cook the burgers for about four minutes on each side and finish cooking in a 175°C oven for about 10 minutes. Once cooked, the burgers should have a golden brown finish and the juices must run clear.

To prepare the red onion, peel and thinly slice one red onion, place in a bowl with 100ml of white wine vinegar and 50g of caster sugar to pickle overnight in the refrigerator.

Before serving remove any excess liquid.

Serve in a gluten-free burger bun with some lettuce, tomato and red onions.


Gearoid Lynch is the proprietor of the award-winning Olde Post Inn in Cloverhill and regarded as one of the best 'gluten free' chefs in the country.