What are the main ingredients in Mid-eastern Bunless Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Mid-eastern Bunless Chicken Burger?

Calories: 615, Carbs: 47 grams, Fat: grams, Protein: 39.5 grams, Sugar: 14.8 grams, Salt: 836 grams

How do I prepare Mid-eastern Bunless Chicken Burger?

CAN’T BEET THIS: Preheat the oven to 200°C. Spread the beetroot pieces and carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). CURRY MINCE: Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. 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. PUMPED UP FLAVOUR: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SPICY-SWEET SAUCE & SALAD: In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener, a drizzle of oil, and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, a drizzle of olive oil, and seasoning. GOLDEN ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside. PERFECT PATTIES: 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 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving. HEAVENLY HAMBURGER: Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.

What should be prepared from my kitchen to make Mid-eastern Bunless Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Mid-eastern Bunless Chicken Burger

The classic chicken burger gets a mouthwatering makeover by bringing Middle-Eastern flavours into the mix. Green curry, onion & ginger chicken patties are pan fried, then dished up next to oven roasted beetroot & carrots, plus a fresh salad. Drizzled with a spiced tahini sauce and finished with toasted seeds.

Mid-eastern Bunless Chicken Burger

with roasted beetroot & carrots

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot Chunks
Carrot
Chicken
Cucumber
Free-Range Chicken Mince
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Curry Paste
Onion
Onions
Pumpkin Seeds
Salad Leaves
Spicy Tahini Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Mid-eastern Bunless Chicken Burger

Serves 1

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces and carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. 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.
PUMPED UP FLAVOUR
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener, a drizzle of oil, and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
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 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.

Beetroot Chunks - 200g
Carrot - 120g
Free-range Chicken Mince - 150g
Green Curry Paste - 5ml
Onion - 1
Garlic Clove - 1
Pumpkin Seeds - 10g
Spicy Tahini Sauce - 37,5ml
Fresh Ginger - 10g
Salad Leaves - 20g
Cucumber - 100g

Download the Recipe

Serves 2

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces and carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. 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.
PUMPED UP FLAVOUR
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener, a drizzle of oil, and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
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 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.

Beetroot Chunks - 400g
Carrot - 240g
Free-range Chicken Mince - 300g
Green Curry Paste - 10ml
Onion - 1
Garlic Clove - 1
Pumpkin Seeds - 20g
Spicy Tahini Sauce - 75ml
Fresh Ginger - 20g
Salad Leaves - 40g
Cucumber - 200g

Download the Recipe

Serves 3

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces and carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. 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.
PUMPED UP FLAVOUR
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener, a drizzle of oil, and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
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 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.

Beetroot Chunks - 600g
Carrot - 360g
Free-range Chicken Mince - 450g
Green Curry Paste - 15ml
Onions - 2
Garlic Cloves - 2
Pumpkin Seeds - 30g
Spicy Tahini Sauce - 112,5ml
Fresh Ginger - 30g
Salad Leaves - 60g
Cucumber - 300g

Download the Recipe

Serves 4

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces and carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. 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.
PUMPED UP FLAVOUR
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener, a drizzle of oil and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, a drizzle of olive oil and season.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
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 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.