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Naked Skinni Burger Stack with Low Sugar Peach Bbq Sauce

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.

10 Minutes
Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 Pack Skinni Burgers
 4 Large Flat Mushrooms
 1 Red Pepper
 1 Yellow Pepper
 1 Large Red Onion - Cut into Thick Rounds
 1 Bag Rocket (to garnish)
FOR THE BBQ SUACE
 2 Ripe Peaches - Chopped
 2 ¼ Onion - Chopped
 250 ml Cider Vinegar
 1 tsp Chipotle Paste
 1 pinch Flaked Sea Salt
 1 tbsp Maple Syrup
1

Heat the grill or barbecue until ready to cook with a medium-high heat.

2

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.

3

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.

4

When all the vegetables are ready, grill the burgers for 3 to 5 minutes on each side.

5

Deseed and peel the peppers, tearing each one in half.

6

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

 1 Pack Skinni Burgers
 4 Large Flat Mushrooms
 1 Red Pepper
 1 Yellow Pepper
 1 Large Red Onion - Cut into Thick Rounds
 1 Bag Rocket (to garnish)
FOR THE BBQ SUACE
 2 Ripe Peaches - Chopped
 2 ¼ Onion - Chopped
 250 ml Cider Vinegar
 1 tsp Chipotle Paste
 1 pinch Flaked Sea Salt
 1 tbsp Maple Syrup

Directions

1

Heat the grill or barbecue until ready to cook with a medium-high heat.

2

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.

3

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.

4

When all the vegetables are ready, grill the burgers for 3 to 5 minutes on each side.

5

Deseed and peel the peppers, tearing each one in half.

6

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.

Naked Skinni Burger Stack with Low Sugar Peach Bbq Sauce