Carrot and chicken burgers
These burgers are delicious, practical and everyone loves them. They are ideal for lunchboxes as well because they’re also delicious cold. Add vegetables if you serve them as a main meal.
Finely cut the carrots into thin strips (see tip) and put them in an oven dish. Pour on lots of olive oil. Mix well , so that each strip of carrot is coated with olive oil and put them in a preheated oven at 180 ° C for 10 minutes or until the carrots are half-done.
Put everything into a large bowl: the ground chicken, El Hanout, almond meal and carrots, Knead the mixture with your hands until it's all well blended. Form burgers and pan-fry them over moderate heat for about 6 minutes on each side, or brown them quickly in the pan and finish cooking them in the oven.
Tip: thin strips of carrot
It is important that the carrot strips are very thin so that they cook quickly. I use a julienne vegetable peeler with fine teeth. If the carrots are too thick, you’ll have to cook them in the oven for longer. You’ll figure it out once you’ve made this dish for the first time.
- 200 g carrots
- 200 g ground chicken
- 2 tablespoon almond meal
- 1 tablespoon ras-el-hanout
For 4 burgers