What are the main ingredients in Buffalo Chicken Bunless Burgers?

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

What is the nutritional information of Buffalo Chicken Bunless Burgers?

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

How do I prepare Buffalo Chicken Bunless Burgers?

FRY THOSE BUNLESS BABIES!: When the sweet potato has 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 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 to rest in the pan for 2 minutes before serving. FILL YOUR BOWL!: Dish up the steamy roast sweet potato next to some ranch slaw. Scatter over the shredded lettuce and top with the juicy chicken patties. Garnish with the lemon zest to taste and sprinkle over the remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw! BUFFALO ROAST SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, half of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. MAKE THE SPICY PATTIES: Place the chicken mince in a bowl. Combine with the remaining buffalo spice 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 time to fry. RANCH DRESSING: Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, then remove the pot from the heat. Add in the ranch dressing and three-quarters of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning. Once well combined, pop on a lid and set aside to keep warm until serving. CREAMY RANCH SLAW: Place the cabbage and carrot in a bowl and pour in half of the ranch dressing. Season to taste and toss until coated.

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

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

Buffalo Chicken Bunless Burgers

Summer’s around the corner, so it’s time for bunless burgers to shine. This one tastes naughty, but is oh-so-nice. Chicken patties flavoured with our ‘buffalo’ spice, sweet potato, fresh slaw, and drippings of silky ranch dressing: a carb-conscious treat!

Buffalo Chicken Bunless Burgers

with a healthy ranch dressing, gem lettuce & roast sweet potato

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Buffalo Spice
Chicken
Free-Range Chicken Mince
Fresh Chives
Gem Lettuce
Lemon
NOMU One For All Rub
Ranch Dressing
Shredded Green Cabbage & Julienne Carrot
Sweet Potato Chunks

From your kitchen:

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

Photo of Buffalo Chicken Bunless Burgers

Serves 1

BUFFALO ROAST SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, half of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE THE SPICY PATTIES
Place the chicken mince in a bowl. Combine with the remaining buffalo spice 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 time to fry.
RANCH DRESSING
Place a small pot over a medium heat with 1 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, then remove the pot from the heat. Add in the ranch dressing and three-quarters of the chopped chives. Whisk together with the juice of 1 lemon wedge and some seasoning. Once well combined, pop on a lid and set aside to keep warm until serving.
FRY THOSE BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 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 to rest in the pan for 2 minutes before serving.
CREAMY RANCH SLAW
Place the cabbage and carrot in a bowl and pour in half of the ranch dressing. Season to taste and toss until coated.
FILL YOUR BOWL!
Dish up the steamy roast sweet potato next to some ranch slaw. Scatter over the shredded lettuce and top with the juicy chicken patties. Garnish with the lemon zest to taste and sprinkle over the remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato Chunks - 250g
Buffalo Spice - 15ml
Free-Range Chicken Mince - 150g
NOMU One For All Rub - 2.5ml
Ranch Dressing - 82.5ml
Fresh Chives - 4g
Lemon - 1
Shredded Green Cabbage & Julienne Carrot - 75g
Gem Lettuce - 20g

Download the Recipe

Serves 2

BUFFALO ROAST SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, half of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE THE SPICY PATTIES
Place the chicken mince in a bowl. Combine with the remaining buffalo spice 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 time to fry.
RANCH DRESSING
Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, then remove the pot from the heat. Add in the ranch dressing and three-quarters of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning. Once well combined, pop on a lid and set aside to keep warm until serving.
FRY THOSE BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 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 to rest in the pan for 2 minutes before serving.
CREAMY RANCH SLAW
Place the cabbage and carrot in a bowl and pour in half of the ranch dressing. Season to taste and toss until coated.
FILL YOUR BOWL!
Dish up the steamy roast sweet potato next to some ranch slaw. Scatter over the shredded lettuce and top with the juicy chicken patties. Garnish with the lemon zest to taste and sprinkle over the remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato Chunks - 500g
Buffalo Spice - 30ml
Free-Range Chicken Mince - 300g
NOMU One For All Rub - 5ml
Ranch Dressing - 165ml
Fresh Chives - 8g
Lemon - 1
Shredded Green Cabbage & Julienne Carrot - 150g
Gem Lettuce - 40g

Download the Recipe

Serves 3

BUFFALO ROAST SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, half of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE THE SPICY PATTIES
Place the chicken mince in a bowl. Combine with the remaining buffalo spice 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 time to fry.
RANCH DRESSING
Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, then remove the pot from the heat. Add in the ranch dressing and three-quarters of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning. Once well combined, pop on a lid and set aside to keep warm until serving.
FRY THOSE BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 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 to rest in the pan for 2 minutes before serving.
CREAMY RANCH SLAW
Place the cabbage and carrot in a bowl and pour in half of the ranch dressing. Season to taste and toss until coated.
FILL YOUR BOWL!
Dish up the steamy roast sweet potato next to some ranch slaw. Scatter over the shredded lettuce and top with the juicy chicken patties. Garnish with the lemon zest to taste and sprinkle over the remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato Chunks - 500g
Buffalo Spice - 30ml
Free-Range Chicken Mince - 300g
NOMU One For All Rub - 5ml
Ranch Dressing - 165ml
Fresh Chives - 8g
Lemon - 1
Shredded Green Cabbage & Julienne Carrot - 150g
Gem Lettuce - 40g

Download the Recipe

Serves 4

BUFFALO ROAST SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil, half of the buffalo spice, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MAKE THE SPICY PATTIES
Place the chicken mince in a bowl. Combine with the remaining buffalo spice 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 time to fry.
RANCH DRESSING
Place a small pot over a medium heat with 45ml of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, then remove the pot from the heat. Add in the ranch dressing and three-quarters of the chopped chives. Whisk together with the juice of 3 lemon wedges and some seasoning. Once well combined, pop on a lid and set aside to keep warm until serving.
FRY THOSE BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a large pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 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. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
CREAMY RANCH SLAW
Place the cabbage and carrot in a bowl and pour in half of the ranch dressing. Season to taste and toss until coated.
FILL YOUR BOWL!
Dish up the steamy roast sweet potato next to some ranch slaw. Scatter over the shredded lettuce and top with the juicy chicken patties. Garnish with the lemon zest to taste and sprinkle over the remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!