Go bread free with our naked Skinni burgers, stacked with vegetables and drizzled with a low sugar bbq sauce. Perfect for a bit of summer indulgence without the carbs. Best done outdoors on the bbq for grilling the vegetables, but can be done indoors on a grill pan.
Heat the grill or barbecue until ready to cook with a medium-high heat.
Grill the whole peppers, mushroom, and onion slices until charred on the outside and soft through the middle. A little no-cal oil spray will help them along; particularly the mushrooms.
To make the sauce, put all of the ingredients in a saucepan and simmer over low heat until a chutney like consistency is reached. Stir occasionally.
When all the vegetables are ready, grill the burgers for 3 to 5 minutes on each side.
Deseed and peel the peppers, tearing each one in half.
Stack the vegetables with a burger in the middle layer, and drape with the BBQ sauce. Add a big pile of rocket to the side.
Ingredients
Directions
Heat the grill or barbecue until ready to cook with a medium-high heat.
Grill the whole peppers, mushroom, and onion slices until charred on the outside and soft through the middle. A little no-cal oil spray will help them along; particularly the mushrooms.
To make the sauce, put all of the ingredients in a saucepan and simmer over low heat until a chutney like consistency is reached. Stir occasionally.
When all the vegetables are ready, grill the burgers for 3 to 5 minutes on each side.
Deseed and peel the peppers, tearing each one in half.
Stack the vegetables with a burger in the middle layer, and drape with the BBQ sauce. Add a big pile of rocket to the side.
