eCook Meal
Bunless Moroccan Chicken Burgers
with spiced roast pumpkin & a hummus and pomegranate dressing
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 pumpkin, crispy lentils, and drips of hummus dressing.
Serving guide
Choose your portion size.
FRAGRANT PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some 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 nonstick 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 through. Drain on completion. Set the seeds, hummus, and peas aside for serving.
LOOKING GOOD...
When the pumpkin 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 pumpkin should be cooked through and caramelised.
FRY THOSE BEAUTS!
When the roast veg has about 10 minutes remaining, 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. Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast pumpkin 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 chopped mint and the sliced spring onion. Divine, Chef!
FRAGRANT PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some 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 nonstick 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 through. Drain on completion. Set the seeds, hummus, and peas aside for serving.
LOOKING GOOD...
When the pumpkin 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 pumpkin should be cooked through and caramelised.
FRY THOSE BEAUTS!
When the roast veg has about 10 minutes remaining, 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. Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast pumpkin 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 chopped mint and the sliced spring onion. Divine, Chef!
FRAGRANT PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some 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 6 patties of about 2cm thick. Set aside until frying.
BURGER BOWL BITS
Boil the kettle. Place the seeds in a large, nonstick 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 3-4 minutes until plump and heated through. Drain on completion. Set the seeds, hummus, and peas aside for serving.
LOOKING GOOD...
When the pumpkin 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 pumpkin should be cooked through and caramelised.
FRY THOSE BEAUTS!
When the roast veg has about 10 minutes remaining, 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. Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast pumpkin 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 chopped mint and the sliced spring onion. Divine, Chef!
FRAGRANT PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some 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, nonstick 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 3-4 minutes until plump and heated through. Drain on completion. Set the seeds, hummus, and peas aside for serving.
LOOKING GOOD...
When the pumpkin 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 pumpkin should be cooked through and caramelised.
FRY THOSE BEAUTS!
When the roast veg has about 10 minutes remaining, 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. Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before serving.
YOUR ULTIMATE BUNLESS BURGER
Dish up the crisp roast pumpkin 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 chopped mint and the sliced spring onion. Divine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R273.28
for 4 servings · R68.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
Not in the Woolies basket — source these elsewhere:
- Pomegranate Molasses
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bunless Moroccan Chicken Burgers?
The preparation time for Bunless Moroccan Chicken Burgers with spiced roast pumpkin & a hummus and pomegranate dressing is between 25 and 45 minutes.
What is the total time required to make Bunless Moroccan Chicken Burgers with spiced roast pumpkin & a hummus and pomegranate dressing?
The total time required to make Bunless Moroccan Chicken Burgers with spiced roast pumpkin & a hummus and pomegranate dressing is between 45 and 60 minutes.
How many servings does Bunless Moroccan Chicken Burgers provide?
4 servings
What are the main ingredients in Bunless Moroccan Chicken Burgers?
Chicken, Chicken Mince, Fresh Mint, Garlic, Garlic Gloves, Hummus, Lentils, NOMU Moroccan Rub, Pea, Pomegranate Molasses, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Spring Onion
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 PUMPKIN: Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, ½ of the Moroccan Rub, and some 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. BURGER BOWL BITS: Boil the kettle. Place the seeds in a nonstick 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 through. Drain on completion. Set the seeds, hummus, and peas aside for serving. YOUR ULTIMATE BUNLESS BURGER: Dish up the crisp roast pumpkin 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 chopped mint and the sliced spring onion. Divine, Chef! FRY THOSE BEAUTS!: When the roast veg has about 10 minutes remaining, 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. Remove from the heat on completion and allow to rest in the pan for 2-3 minutes before serving. 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. LOOKING GOOD...: When the pumpkin 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 pumpkin should be cooked through and caramelised.
What should be prepared from my kitchen to make Bunless Moroccan Chicken Burgers?
Chicken, Chicken Mince, Fresh Mint, Garlic, Garlic Gloves, Hummus, Lentils, NOMU Moroccan Rub, Pea, Pomegranate Molasses, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Spring Onion
How many calories does Bunless Moroccan Chicken Burgers have?
calories
How much fat content does Bunless Moroccan Chicken Burgers have?
grams