Middle Eastern Mini Chicken Burgers

This recipe is perfect to cook for larger groups of guests! It has a lot of flavour because of all the herbs and spices and is very healthy as well. Using half whole wheat couscous and half cauliflower couscous reduces the amount of carbs but still makes it filling enough. Keep the leftovers for a delicious lunch the next day!

Season: All
Servings: 4
Diet: X
Time: 50-60 minutes
Difficulty: Medium


 

Ingredients:
Chicken burgers:
• 500 gr. free range minced chicken
• 2 cloves of finely chopped garlic 
• Big handful of chopped coriander
• Big handful of chopped mint
• 1 egg
• Tsp. of ground cumin
• Tsp. of ground coriander 
• Pinch of chili flakes
• Sunflower oil (for shallow frying the burgers in)

Cauliflower couscous:
• 200 gr. of whole wheat couscous
• ½ a cube of vegetable stock
• 300 gr. of cauliflower rice
• 2 aubergines
• 2 finely sliced spring onions
• 150 gr. of pomegranate seeds
• Pinch of chili flakes
• 40 gr. of roughly chopped almonds
• 2 red onions
• Big handful of chopped dill 
• Big handful of chopped coriander
• Big handful of chopped mint 
• Juice of 1 lemon
• Sunflower oil

Sumac yoghurt:
• 250 gr. of Turkish yoghurt
• Juice of half a lemon
• 1 tbsp. of sumac

Preperation:
1. Preheat the oven to 180C. Cut the red onion in 8 wedges, sprinkle over some salt and olive
oil and bake in the oven on some baking paper or in a baking tray for 30 minutes. Then lower the heat to 80C.
2. Add the couscous to a large bowl and cover with the boiling stock (until about 2 cm above
the couscous). Cover with a plate or plastic foil and leave to stand for about 5-10 minutes and then let it cool a bit, fluf it up with a fork.
3. Meanwhile, cut the aubergine in cubes, season with salt, pepper and chili flakes and fry in a frying pan in some sunflower oil until brown on the outside and soft on the inside. 
4. Roast the almonds in a dry frying pan for 2 minutes and chop them into flakes.
5. Mix all the above ingredients together in a large bowl together with the raw cauliflower
rice, spring onions, pomegranate seeds, herbs, the juice of the lemon, some extra virgin olive oil and salt and pepper.
6. For the chicken burgers, mix all the above ingredients together and form small chicken
burgers. Heat a layer of sunflower oil in a frying pan and once hot, shallow fry the burgers
until cooked through. Keep warm in an 80C oven.
7. For the sumac yoghurt, mix the above ingredients together and adjust seasoning if necessary.
8. Serve the couscous with the chicken burgers and the sumac yoghurt sauce.

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