What are the main ingredients in Bunless Moroccan Chicken Burgers?

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

What is the nutritional information of Bunless Moroccan Chicken Burgers?

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

How do I prepare Bunless Moroccan Chicken Burgers?

FRAGRANT BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside. MAKE THE SPICED PATTIES: Place the mince and grated garlic in a bowl. Combine with the remaining Moroccan Rub to taste and lightly season. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. Set aside until frying. BURGER BOWL BITS: Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. Place the hummus in a bowl and mix in the pomegranate molasses to taste. Loosen with milk or water in 5ml increments until drizzling consistency and season to taste. Submerge the peas in boiling water for 2-3 minutes until plump and heated. Drain on completion. Set all three aside for serving. LOOKING GOOD...: When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the butternut should be cooked through and caramelised. FRY THOSE BEAUTS!: Return the pan to a high heat with a drizzle of oil. When hot, fry the patties for 4-5 minutes per side until golden, gently pressing down with a spatula to ensure they cook through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving. YOUR ULTIMATE BUNLESS BURGER: Dish up the crisp roast butternut and lentils next to the rinsed salad leaves. Scatter over the peas and top with the juicy chicken patties. Cover in sprinkles of toasted seeds and drizzles of hummus dressing. Garnish with the fresh, chopped mint and the sliced spring onion. Divine, Chef!

What should be prepared from my kitchen to make Bunless Moroccan Chicken Burgers?

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

Bunless Moroccan Chicken Burgers

Name: Bunless Moroccan Chicken Burgers
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional)

The familiar delight of a juicy, well-spiced burger, but with none of the guilt of a bun! These chicken patties are flavoured with Moroccan spices and paired with roast butternut, crispy lentils, and drips of hummus dressing.

Bunless Moroccan Chicken Burgers

with spiced roast butternut & a hummus and pomegranate dressing

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Butternut Chunks
Chicken
Free-Range Chicken Mince
Fresh Mint
Garlic Clove
Hummus
Lentils
NOMU Moroccan Rub
Peas
Pomegranate Molasses
Pumpkin Seeds
Salad Leaves
Spring Onion

From your kitchen:

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

Photo of Bunless Moroccan Chicken Burgers

Serves 1

FRAGRANT BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
MAKE THE SPICED PATTIES
Place the mince and grated garlic in a bowl. Combine with the remaining Moroccan Rub to taste and lightly season. Wet your hands slightly to prevent the mince from sticking to them and shape into 2 patties of about 2cm thick. Set aside until frying.
BURGER BOWL BITS
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. Place the hummus in a bowl and mix in the pomegranate molasses to taste. Loosen with milk or water in 5ml increments until drizzling consistency and season to taste. Submerge the peas in boiling water for 2-3 minutes until plump and heated. Drain on completion. Set all three aside for serving.
LOOKING GOOD...
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the butternut should be cooked through and caramelised.
FRY THOSE BEAUTS!
Return the pan to a high heat with a drizzle of oil. When hot, fry the patties for 4-5 minutes per side until golden, gently pressing down with a spatula to ensure they cook through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast butternut and lentils next to the rinsed salad leaves. Scatter over the peas and top with the juicy chicken patties. Cover in sprinkles of toasted seeds and drizzles of hummus dressing. Garnish with the fresh, chopped mint and the sliced spring onion. Divine, Chef!

Butternut Chunks - 250g
NOMU Moroccan Rub - 5ml
Lentils - 60g
Free-range Chicken Mince - 150g
Garlic Clove - 1
Pumpkin Seeds - 10g
Hummus - 50ml
Pomegranate Molasses - 15ml
Peas - 40g
Salad Leaves - 20g
Fresh Mint - 3g
Spring Onion - 1

Download the Recipe

Serves 2

FRAGRANT BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
MAKE THE SPICED PATTIES
Place the mince and grated garlic in a bowl. Combine with the remaining Moroccan Rub to taste and lightly season. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. Set aside until frying.
BURGER BOWL BITS
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. Place the hummus in a bowl and mix in the pomegranate molasses to taste. Loosen with milk or water in 5ml increments until drizzling consistency and season to taste. Submerge the peas in boiling water for 2-3 minutes until plump and heated. Drain on completion. Set all three aside for serving.
LOOKING GOOD...
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the butternut should be cooked through and caramelised.
FRY THOSE BEAUTS!
Return the pan to a high heat with a drizzle of oil. When hot, fry the patties for 4-5 minutes per side until golden, gently pressing down with a spatula to ensure they cook through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast butternut and lentils next to the rinsed salad leaves. Scatter over the peas and top with the juicy chicken patties. Cover in sprinkles of toasted seeds and drizzles of hummus dressing. Garnish with the fresh, chopped mint and the sliced spring onion. Divine, Chef!

Butternut Chunks - 500g
NOMU Moroccan Rub - 10ml
Lentils - 120g
Free-range Chicken Mince - 300g
Garlic Clove - 2
Pumpkin Seeds - 20g
Hummus - 100ml
Pomegranate Molasses - 30ml
Peas - 80g
Salad Leaves - 40g
Fresh Mint - 5g
Spring Onion - 2

Download the Recipe

Serves 3

FRAGRANT BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
MAKE THE SPICED PATTIES
Place the mince and grated garlic in a bowl. Combine with the remaining Moroccan Rub to taste and lightly season. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. Set aside until frying.
BURGER BOWL BITS
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. Place the hummus in a bowl and mix in the pomegranate molasses to taste. Loosen with milk or water in 5ml increments until drizzling consistency and season to taste. Submerge the peas in boiling water for 2-3 minutes until plump and heated. Drain on completion. Set all three aside for serving.
LOOKING GOOD...
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the butternut should be cooked through and caramelised.
FRY THOSE BEAUTS!
Return the pan to a high heat with a drizzle of oil. When hot, fry the patties for 4-5 minutes per side until golden, gently pressing down with a spatula to ensure they cook through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast butternut and lentils next to the rinsed salad leaves. Scatter over the peas and top with the juicy chicken patties. Cover in sprinkles of toasted seeds and drizzles of hummus dressing. Garnish with the fresh, chopped mint and the sliced spring onion. Divine, Chef!

Butternut Chunks - 500g
NOMU Moroccan Rub - 10ml
Lentils - 120g
Free-range Chicken Mince - 300g
Garlic Clove - 2
Pumpkin Seeds - 20g
Hummus - 100ml
Pomegranate Molasses - 30ml
Peas - 80g
Salad Leaves - 40g
Fresh Mint - 5g
Spring Onion - 2

Download the Recipe

Serves 4

FRAGRANT BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning to taste. Roast in the hot oven for 35-40 minutes. Place the drained lentils on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
MAKE THE SPICED PATTIES
Place the mince and grated garlic in a bowl. Combine with the remaining Moroccan Rub to taste and lightly season. Wet your hands slightly to prevent the mince from sticking to them and shape into 8 patties of about 2cm thick. Set aside until frying.
BURGER BOWL BITS
Boil the kettle. Place the seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. Place the hummus in a bowl and mix in the pomegranate molasses to taste. Loosen with milk or water in 5ml increments until drizzling consistency and season to taste. Submerge the peas in boiling water for 2-3 minutes until plump and heated. Drain on completion. Set all three aside for serving.
LOOKING GOOD...
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of lentils and cook for the remaining roasting time. On completion, the lentils should be crispy and the butternut should be cooked through and caramelised.
FRY THOSE BEAUTS!
Return the pan to a high heat with a drizzle of oil. When hot, fry the patties for 4-5 minutes per side until golden, gently pressing down with a spatula to ensure they cook through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast butternut and lentils next to the rinsed salad leaves. Scatter over the peas and top with the juicy chicken patties. Cover in sprinkles of toasted seeds and drizzles of hummus dressing. Garnish with the fresh, chopped mint and the sliced spring onion. Divine, Chef!