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
Mid-eastern Bunless Chicken Burger
with roasted beetroot & carrots
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
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
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/" title="View all our recipes with Chicken at eCook">Chicken patties and golden Onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.
Beetroot Chunks - 200g
Carrot - 120g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken patties and golden Onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.
Beetroot Chunks - 400g
Carrot - 240g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken patties and golden Onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.
Beetroot Chunks - 600g
Carrot - 360g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken patties and golden Onions. Drizzle over the spiced tahini sauce. Garnish with the toasted seeds.
Beetroot Chunks - 800g
Carrot - 480g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Green Curry Paste - 20ml
Onions - 2
Garlic Cloves - 2
Pumpkin Seeds - 40g
Spicy Tahini Sauce - 150ml
Fresh Ginger - 40g
Salad Leaves - 80g
Cucumber - 400g
Frequently Asked Questions
What is the preparation time for Mid-eastern Bunless Chicken Burger?
The preparation time for Mid-eastern Bunless Chicken Burger with roasted beetroot & carrots is between 20 and 35 minutes.
What is the total time required to make Mid-eastern Bunless Chicken Burger with roasted beetroot & carrots?
The total time required to make Mid-eastern Bunless Chicken Burger with roasted beetroot & carrots is between 45 and 60 minutes.
How many servings does Mid-eastern Bunless Chicken Burger provide?
4 servings
What are the main ingredients in Mid-eastern Bunless Chicken Burger?
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
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?
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
How many calories does Mid-eastern Bunless Chicken Burger have?
615 calories
How much fat content does Mid-eastern Bunless Chicken Burger have?
grams
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