Chicken Harissa Burgers

with Courgette Salad and Feta
This light supper unites all our favourite Moroccan flavours on one plate!
Cals 805 · Prot 61 · Carbs 42 · Fat 46
Low-Carb
Try Hello Chef Now
30 min
photo
This light supper unites all our favourite Moroccan flavours on one plate!
Cals 805 · Prot 61 · Carbs 42 · Fat 46
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Burgers
Chicken mince
400 Grams
Harissa paste
20 Grams
Almond flour
40 Grams
Soy sauce
10 ML
Chilli flakes
2 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Salad
Almond flakes
30 Grams
Large zucchini
1 Piece
Feta cheese
50 Grams
Fresh mint
10 Grams
Baby spinach
60 Grams
Dressing
Lemon
1 Piece
Tahini
20 Grams
Honey
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Go easy on the harissa paste - it's spicy!

Pro tip

For a prettier finish, drizzle the salad with the dressing, rather than tossing it in it.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Make burgers

Place the chicken mince, harissa paste (spicy!), almond floursoy sauce, chilli flakes (spicy!) and a pinch of salt in a mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 6/9/12 pieces and shape each piece into a small burger patty. Refrigerate until step 5. 
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2 Toast almonds

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Remove the pan from the heat and set aside. 
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3 Prep dressing

Juice half the lemons into a bowl or jar. Add the tahini, honey, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing
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4 Prep salad

Peel the zucchini until you are left with a pile of zucchini ribbons. Discard the seedy zucchini middle. Crumble the feta. Pick the mint leaves, discard the stem. Wash the baby spinach
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5 Fry burgers

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through. To speed things up, cover the pan with a lid. 
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6 Toss salad

Toss the baby spinach, mint leaves and zucchini ribbons in the dressing. Divide the salad and burger patties among plates. Garnish with the crumbled feta, toasted almond flakes and any remaining lemon wedges. 

Tips for fussy eaters

Go easy on the harissa paste - it's spicy!

Pro tip

For a prettier finish, drizzle the salad with the dressing, rather than tossing it in it.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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