Ginger, Onion and Rosemary Burgers in a Parsley Sauce with Vegetables

Can make four burgers!

Ingredients

First of all you will need a big bowl as your hands are going to get messy!
On a chopping board, cut up your spring onion to little slices.
Do the same with a little bit of ginger but cut as small as you can. I would aim to have maybe two tsp of chopped ginger.
Pour all the mince into the bowl then adding the spring onion and ginger.
With your hands massage it all together for a good mix.
Next sprinkle a couple tsp of rosemary, a couple tbs of gluten free bread crumbs and finally sprinkle a little salt and pepper before massaging it all in together, again with your hands.
Crack the egg and massage into the mince mix thoroughly.
Divide the mince evenly into four piles and shape into the perfect raw burgers.
Preheat your pan with a little vegetable oil (enough to cover the whole pan).
Place each burger in the pan and leave the pan on a medium high heat. After 10 minutes flip your burgers over and they may take up to another 7-10 minutes to cook fully.
For my meal I used a spiralizer machine and made carrot and courgette spaghetti. That isn’t necessary as you can slice and dice them also to your desired amount.
Place the vegetables on the plate and add some sliced radish.
When the burgers were cooked, turn the pan off and the burger/burgers on your plate.
Finally using the parsley sauce, pour it into a little saucepan and heat for a few minutes till warm and pour over your dinner.
ENJOY!