What are the main ingredients in BUNLESS CAJUN CHICKEN BURGER?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of BUNLESS CAJUN CHICKEN BURGER?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare BUNLESS CAJUN CHICKEN BURGER?

WHAT A FEAST!: Make a bed of green salad and scatter over the roast butternut and crispy lentils. Top with the chicken patties and crumbles of the remaining feta. Sprinkle over the toasted pumpkin seeds, the remaining chopped mint, and the spring onion greens. Lastly, drizzle with lots of hummus dressing! Magnificent, Chef! TOAST THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool CHICKEN PATTIES: Thinly slice the green parts of the rinsed spring onion and set aside for serving. Finely chop the white parts and place in a bowl with the chicken mince, grated garlic, and Cajun Rub to taste. Mix well to combine and season to taste. Shape into 4 patties (about 2cm thick) and set aside until frying. ROAST THE BUTTERNUT: Preheat the oven to 200°C. Cut the deseeded butternut into bite-size chunks and spread out on a large roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. At the halfway mark, sprinkle the drained lentils over the tray and return it to the oven for the remaining cooking time until the lentils are crispy. DRESS IT UP & FRESHEN IT UP: Combine the hummus with a drizzle of oil and three-quarters of the chopped mint. Mix with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the rinsed salad leaves in a bowl with the cucumber ribbons (or half-moons). Crumble in half of the drained feta, add a drizzle of oil, and toss to combine. FRY THE SPICY PATTIES: When the roast veg has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken patties for 3-4 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow them to rest in the pan for 2 minutes before serving.

What should be prepared from my kitchen to make BUNLESS CAJUN CHICKEN BURGER?

Oil (cooking, olive or coconut), Salt & Pepper, Water

BUNLESS CAJUN CHICKEN BURGER

Name: BUNLESS CAJUN CHICKEN BURGER
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Make your own juicy chicken burger patties with Cajun spice and fresh garlic. Resting on a spread of caramelised butternut, crispy lentils, feta, and salad, with drippings of minty hummus. You won’t even miss the bun!

BUNLESS CAJUN CHICKEN BURGER

with roast butternut, hummus & crispy lentils

Hands on Time: 30 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Feta
Free-Range Chicken Mince
Fresh Mint
Garlic Clove
Hummus
Lentils
NOMU Cajun Rub
Pumpkin Seeds
Salad Leaves
Spring Onion
Whole Butternut

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Cut the deseeded butternut into bite-size chunks and spread out on a roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. At the halfway mark, sprinkle the drained lentils over the tray and return it to the oven for the remaining cooking time until the lentils are crispy.
CHICKEN PATTIES
Thinly slice the green parts of the rinsed spring onion and set aside for serving. Finely chop the white parts and place in a bowl with the chicken mince, grated garlic, and Cajun Rub to taste. Mix well to combine and season to taste. Shape into 2 patties (about 2cm thick) and set aside until frying.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
DRESS IT UP & FRESHEN IT UP
Combine the hummus with a drizzle of oil and three-quarters of the chopped mint. Mix with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the rinsed salad leaves in a bowl with the cucumber ribbons (or half-moons). Crumble in half of the drained feta, add a drizzle of oil, and toss to combine.
FRY THE SPICY PATTIES
When the roast veg has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken patties for 3-4 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow them to rest in the pan for 2 minutes before serving.
WHAT A FEAST!
Make a bed of green salad and scatter over the roast butternut and crispy lentils. Top with the chicken patties and crumbles of the remaining feta. Sprinkle over the toasted pumpkin seeds, the remaining chopped mint, and the spring onion greens. Lastly, drizzle with lots of hummus dressing! Magnificent, Chef!

Whole Butternut - 250g
Lentils - 120g
Spring Onion - 1
Free-Range Chicken Mince - 150g
Garlic Clove - 1
NOMU Cajun Rub - 5ml
Pumpkin Seeds - 10g
Hummus - 50ml
Fresh Mint - 3g
Salad Leaves - 20g
Cucumber - 50g
Feta - 25g

Download the Recipe

Serves 2

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Cut the deseeded butternut into bite-size chunks and spread out on a large roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. At the halfway mark, sprinkle the drained lentils over the tray and return it to the oven for the remaining cooking time until the lentils are crispy.
CHICKEN PATTIES
Thinly slice the green parts of the rinsed spring onion and set aside for serving. Finely chop the white parts and place in a bowl with the chicken mince, grated garlic, and Cajun Rub to taste. Mix well to combine and season to taste. Shape into 4 patties (about 2cm thick) and set aside until frying.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool
DRESS IT UP & FRESHEN IT UP
Combine the hummus with a drizzle of oil and three-quarters of the chopped mint. Mix with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the rinsed salad leaves in a bowl with the cucumber ribbons (or half-moons). Crumble in half of the drained feta, add a drizzle of oil, and toss to combine.
FRY THE SPICY PATTIES
When the roast veg has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken patties for 3-4 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow them to rest in the pan for 2 minutes before serving.
WHAT A FEAST!
Make a bed of green salad and scatter over the roast butternut and crispy lentils. Top with the chicken patties and crumbles of the remaining feta. Sprinkle over the toasted pumpkin seeds, the remaining chopped mint, and the spring onion greens. Lastly, drizzle with lots of hummus dressing! Magnificent, Chef!

Whole Butternut - 500g
Lentils - 240g
Spring Onion - 2
Free-Range Chicken Mince - 300g
Garlic Clove - 2
NOMU Cajun Rub - 10ml
Pumpkin Seeds - 20g
Hummus - 100ml
Fresh Mint - 5g
Salad Leaves - 40g
Cucumber - 100g
Feta - 50g

Download the Recipe

Serves 3

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Cut the deseeded butternut into bite-size chunks and spread out on a large roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. At the halfway mark, sprinkle the drained lentils over the tray and return it to the oven for the remaining cooking time until the lentils are crispy.
CHICKEN PATTIES
Thinly slice the green parts of the rinsed spring onion and set aside for serving. Finely chop the white parts and place in a bowl with the chicken mince, grated garlic, and Cajun Rub to taste. Mix well to combine and season to taste. Shape into 4 patties (about 2cm thick) and set aside until frying.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool
DRESS IT UP & FRESHEN IT UP
Combine the hummus with a drizzle of oil and three-quarters of the chopped mint. Mix with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the rinsed salad leaves in a bowl with the cucumber ribbons (or half-moons). Crumble in half of the drained feta, add a drizzle of oil, and toss to combine.
FRY THE SPICY PATTIES
When the roast veg has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken patties for 3-4 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow them to rest in the pan for 2 minutes before serving.
WHAT A FEAST!
Make a bed of green salad and scatter over the roast butternut and crispy lentils. Top with the chicken patties and crumbles of the remaining feta. Sprinkle over the toasted pumpkin seeds, the remaining chopped mint, and the spring onion greens. Lastly, drizzle with lots of hummus dressing! Magnificent, Chef!

Whole Butternut - 500g
Lentils - 240g
Spring Onion - 2
Free-Range Chicken Mince - 300g
Garlic Clove - 2
NOMU Cajun Rub - 10ml
Pumpkin Seeds - 20g
Hummus - 100ml
Fresh Mint - 5g
Salad Leaves - 40g
Cucumber - 100g
Feta - 50g

Download the Recipe

Serves 4

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Cut the deseeded butternut into bite-size chunks and spread out on a large roasting tray. Coat in oil, season, and roast in the hot oven for 35-40 minutes. At the halfway mark, sprinkle the drained lentils over the tray and return it to the oven for the remaining cooking time until the lentils are crispy.
CHICKEN PATTIES
Thinly slice the green parts of the rinsed spring onion and set aside for serving. Finely chop the white parts and place in a bowl with the chicken mince, grated garlic, and Cajun Rub to taste. Mix well to combine and season to taste. Shape into 8 patties (about 2cm thick) and set aside until frying.
TOAST THE PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
DRESS IT UP & FRESHEN IT UP
Combine the hummus with a drizzle of oil and three-quarters of the chopped mint. Mix with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the rinsed salad leaves in a bowl with the cucumber ribbons (or half-moons). Crumble in half of the drained feta, add a drizzle of oil, and toss to combine.
FRY THE SPICY PATTIES
When the roast veg has 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken patties for 3-4 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. You may need to do this step in batches. On completion, return all the patties to the pan and remove from the heat. Allow to rest in the pan for 2 minutes before serving.
WHAT A FEAST!
Make a bed of green salad and scatter over the roast butternut and crispy lentils. Top with the chicken patties and crumbles of the remaining feta. Sprinkle over the toasted pumpkin seeds, the remaining chopped mint, and the spring onion greens. Lastly, drizzle with lots of hummus dressing! Magnificent, Chef!