Chicken Harissa Burgers

with Courgette Salad and Feta
This light supper unites all our favourite Moroccan flavours on one plate!
809 Reviews
Cals 754 · Prot 62 · Carbs 35 · Fat 45
Low-Carb
Try Hello Chef Now
30 min
Chicken Harissa Burgers with Courgette Salad and Feta
This light supper unites all our favourite Moroccan flavours on one plate!
809 Reviews
Cals 754 · Prot 62 · Carbs 35 · Fat 45
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Burgers
Chicken mince
400 Grams
Harissa paste
20 Grams
Almond flour 2*
40 Grams
Soy sauce 9*
10 ML
Chilli flakes
2 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Salad
Almond flakes 2*
30 Grams
Large zucchini
1 Piece
Feta cheese 4*
50 Grams
Fresh mint
10 Grams
Baby spinach
60 Grams
Dressing
Lemon
1 Piece
Tahini 3*
20 Grams
Honey
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*2 Tree Nuts, *9 Soya, *4 Milk, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Make burgers

1 Make burgers

Place the chicken mince, harissa paste (spicy!), almond flour, soy 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.
Toast almonds

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.
Prep dressing

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.
Prep salad

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.
Fry burgers

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.
Toss salad

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.
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