Moroccan Chicken Burgers with Special Sauce

These Moroccan Ground Chicken Burgers are packed with flavor and make for the perfect light chicken burger! You’ll love them paired with this delicious simple sauce.

Moroccan Ground Chicken BurgerMoroccan Ground Chicken Burgers Recipe

These healthy ground chicken burgers are my all-time favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. They are made with ground chicken and made special with added carrots and Moroccan flavors. And don’t forget to dress them up with all your favorite fixin’s and add that special sauce!

I love food that is Moroccan flavored, no surprise given previously published recipes such as Moroccan Chermoula Carrots, One Pan Moroccan Fish and Moroccan Eggplant. And I can’t deny my love for Moroccan food didn’t fuel my desire to travel to Morocco two years ago!

Ingredient Needed:

  • Ground chicken
  • Onion
  • Garlic
  • Sriracha
  • Cumin
  • Salt and Pepper
  • Cinnamon
  • Ginger
  • Carrots
  • Lemon
  • Cayenne pepper

Easy chicken burger with Moroccan spices

Tips for Making Chicken Hamburgers

Making burgers from ground chicken can be a sticky situation! Mix up the ingredients with a silicone / rubber spatula to avoid getting your hands covered. Then when you are ready to form the patties make sure you have a bowl of fresh cold water near you. Having wet hands makes it easier to work with the chicken mixture!

If you like this lightened up burger recipe, check out these others:


Watch the video:


Moroccan Chicken Burger

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 5

Ingredients

  • Moroccan Chicken Burgers
  • 1 pound ground chicken
  • 1/2 onion grated
  • 1 garlic clove, minced
  • 1 teaspoon sriracha
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Pinch cinnamon
  • 1-inch chunk ginger, grated (about 1 teaspoon)
  • 1/2 cup grated carrot (About 1 carrot, grated)
  • 1 teaspoon lemon juice
  • Optional: pinch cayenne pepper

Sauce

  • 1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
  • 1 teaspoon lemon juice, more to taste
  • 1/2 teaspoon dill
  • 1 to 2 teaspoons chopped fresh mint

Garnishes

Directions

  • In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
  • Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
  • While grilling whisk together sauce ingredients.
  • Assemble burgers and serve immediately.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Corned Beef and Cabbage

    This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.

    Instant pot corned beefInstant Pot Corned Beef and Cabbage

    Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.

    What is corned beef?

    Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!

    How do you cook corned beef in the Instant Pot?

    It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.

    Corned beef instant pot

    What is in the spice packet for corned beef?

    Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:

    • juniper berries
    • cinnamon
    • whole cloves
    • peppercorn
    • bay leaves
    • mustard seed

    We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.

    Instant pot corned beef and cabbage recipe

    Can you overcook a corned beef?

    You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.

    What can you make with leftover corned beef?

    Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!

    Corned beef and cabbage instant pot

    If you like this Instant Pot recipe, check out these others:

    Watch the video:


    Instant Pot Corned Beef and Cabbage

    Prep Time 00:05 Cook Time 1:29 Inactive Time 00:25 Total Time 1:34 Serves 4-6

    Ingredients

    • 3-4lb corned beef brisket (look for nitrate free or make your own here)
    • 4 cups water
    • ½ head green cabbage, sliced into 4 wedges
    • 12 ounces small red potatoes (about 8)
    • 4 large carrots, peeled and sliced on the bias about 2”
    • Parsley, for garnish

    Directions

    1. Rinse the corned beef really well to remove any excess salt.
    2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
    3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
    4. Remove corned beef with trivet and set aside and keep warm.
    5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
    6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

    Recipe Notes

    1. If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
    2. After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
    3. Too cook on the stove top:
      1. In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
      2. Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Roasted Chicken Dinner (SO EASY!!!!)

    This Roasted Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. Made in partnership with my friends at Shenandoah Valley Organic!

    roast chicken dinner

    Roasted Chicken Dinner

    Look no further, this is your dinner tonight! This Roasted Chicken Dinner is such an essential recipe that everybody should have in their back pocket! It features a bunch of in-season vegetables roasted with garlic underneath an herb and butter chicken that is made easy with hands-off roasting and can be made for a weeknight dinner or a dressed up for a fancy meal. Sometimes simple is the best, and this classic recipe is it.

    I love this because you can also customize with whatever vegetables you have on hand. Here we used the classic combo of carrots, potatoes and onions (which caramelize and add a special layer of flavor) but really you can use any seasonal vegetables like fennel, parsnips or butternut squash!

    roast chicken dinner recipe

    What is the best way to roast a whole chicken?

    We love to roast the chicken and the fixins all in the same pan! It’s easy prep and easy clean up. Simply:

    1. Add vegetables to the bottom of the pan with oil and salt.
    2. Prepare the chicken by removing giblets and excess fat, season and place in pan.
    3. Bake!

    how long to bake a whole chicken

    I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s whole Roasted Chicken Dinner recipe! SVO is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms.

    Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me!

    roast chicken with vegetablesUse their easy store locator to find where you can get this amazing quality chicken near you! Plus, I just love the taste of this chicken! It’s just superior!

    How do I season my roast chicken?

    We went with classic flavors of herb and butter! We used the herbs from my garden: sage, thyme and scallion. We also went heavy on the garlic with 9 whole cloves both on the chicken and with the vegetables. And of course, lots of salt and pepper.

    We use butter in this recipe, but if you are dairy free give it a try to use avocado oil in it’s place.

    Tools we used for this recipe:

    whole chicken recipes oven

    If you like this entire meal recipe, check out these others:

    Watch the video: 

     

    Roasted Chicken Dinner

    Prep Time 00:10 Cook Time 01:10 Total Time 01:20 Serves 4

    Ingredients

    Directions

      1. Pre-heat the oven to 425º F.
      2. Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed. 
      3. Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
      4. To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
      5. Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes. 
      6. Let chicken rest for 15 minutes before slicing and serving.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Homemade Jello (Healthy!)

      This paleo Homemade Jello recipe is one everyone will love, and made so much healthier than traditional jello. You can feel good about serving this healthier jello snack, and it’s a great to include healthy Grass-Fed Beef Gelatin in your diet. We’ve included a basic recipe as well as two options to make your own strawberry and lime juice or a carrot, orange and ginger juice to make the healthiest Homemade Jello ever!! There are no artificial colors/flavors or added refined sugar and they make the cutest lunchbox treat to send your kids to school with, or have for when they get home! Made in partnership with my friends at Vital Proteins!

      how do you make gelatin from scratch

      Homemade Jello

      When most people think of jello, they probably think of the unhealthy little plastic containers you buy at the store that are filled with artificial ingredients, flavors and full of sugar or those small little boxes filled with an unknown substance. Well, today we are going to change your mind about how healthy and delicious Homemade Jello can be! We have a recipe that brings jello back to what it should be: freshly made juice combined with healthy pasture-raised, Vital Proteins Beef Gelatin to make the cutest little lunchbox addition that any kid (or grown-up alike) will enjoy – with the same jello consistency you know and love!

      Check out the vibrant colors of our jello! We made them with two homemade juices: Strawberry and Lime and Carrot, Orange and Ginger!

      For the Strawberry Lime juice we simply combined sliced strawberries with a touch of honey (which you can omit if your strawberries are really sweet) in a blender, and then strained out most of the seeds. This juice is somewhat thick, and makes for the BEST tasting strawberry jello ever. It actually tastes like strawberry!

      For the vitamin C and antioxidant rich Carrot, Orange and Ginger juice we used a juicer! It’s one of my favorite homemade juice flavors, especially when I feel a cold coming on, I always drink a glass of this. It is naturally sweet enough so this juice is perfect when made into jello.

      We also share how you can shortcut the whole process and use fresh juice you buy in a store!

      Healthy Homemade Jello

      Once you have the juice, the only other ingredient is gelatin. We use my favorite Pasture-Raised Beef Gelatin from Vital Proteins.  If you read my previous blog post you know how I use collagen peptides in my coffee each morning and this is just another great recipe to add a healthy dose of collagen to your diet. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. BUT I’ve never showed you how I use Vital Proteins, BEEF GELATIN (the green container). This gelatin is different as it’s perfect for jello, marshmallows, homemade candies/gummies, and more!

      How Do You Make Homemade Jello?

      It’s so easy to make jello at home! All you need is either 100% juice purchased at the store or fresh made juice and Beef Gelatin. There are three steps to making it. First you bloom the gelatin by combining it with a bit of the juice and whisk (which ensures the gelatin is evenly distributed) and then boil the remaining juice and combine with the bloomed gelatin to dissolve it. Place in the refrigerator until it has set up!

      how do you make jello gelatin

      We store our jello in 4 ounce mason jars for easy serving portions and they are so cute! You can send the jello in a lunch box, but treat it like you would a yogurt by packing it with an ice pack. If the jello is kept at room temperature for more than 2-3 hours (depending on the temperature outside) it dissolves again and will go back to being juice.

      There are no preservatives in this jello of course so they’ll last about as long as the fruit and vegetables would that you made them with (about 3 to 5 days). Jello made with store bought juice will last slightly longer than jello made with the homemade juice.

      If you like this fruit forward snack, check out these others:

      Healthy Homemade Jello

      If you want other collagen-packed recipes, try these:

      Watch the video:

       

      Homemade Jello

      Prep Time 00:10 Cook Time 00:05 Inactive Time 3 hours Total Time 00:15 Yields 2-1/2 cups

      Ingredients

      For the Base Jello Recipe

      • 2-1/2 cups juice (see options below, or use store-bought 100% juice)
      • 1 heaping tablespoon Vital Proteins Beef Gelatin

      For the Strawberry Lime Juice

      • 2 quarts organic strawberries, rinsed and greens removed
      • 4 tablespoons honey
      • 1 small lime, juiced

      For Carrot Orange Ginger Juice

      • 2 oranges, rind removed and cut in half
      • 4 carrots, peeled
      • 2" piece ginger, peeled

      Directions

      To make Strawberry Lime Juice:

      1. Slice strawberries and place in bowl with honey and combine.
      2. Pour into a blender and blend until pureed and place in a fine-mesh strainer. Push down to get as much juice as possible. You should have about 2-½ cups.

      To make Carrot, Orange, Ginger Juice:

      1. Place all the prepared ingredients through a juicing machine. Leave behind any accumulated foam. You should have about 2-½ cups. If you have a bit less, add some water or extra orange juice, if you have it, until you reach 2-½ cups.

      To Make Gelatin:

      1. In a medium bowl place 1 heaping tablespoon (see note) of Vital Proteins Beef Gelatin. Pour ½ cup of juice over the gelatin and whisk it together until it's fully combined and let it bloom while you heat up the remaining juice. You want to make sure that the gelatin fully absorbs the water and there aren’t any clumps of unhydrated gelatin.
      2. In a small saucepan, bring the remaining juice to a full boil. Once it has reached a full boil, pour it over the bloomed gelatin and whisk it until it has fully dissolved. Place jello in six 4 ounce mason jars, or in another container if desired. Refrigerate at least 3 hours, or until fully set.

      Recipe Notes

      1. Depending on what type of juice you buy, you may have to add some sweetener. We tested it with 100% mixed fruit juice from Whole Foods, and did not feel it needed any added sweetener. Overall we are going for a less sweet version than typical jello, so feel free to adjust to your liking.
      2. A heaping tablespoon is exactly what it sounds, a mounded tablespoon. Place the tablespoon inside the gelatin and pull it out without leveling it. If you'd like to be a bit more precise you can measure it out to 1 tablespoon and 1 teaspoon. But we tested it both ways and there was no difference in the finished jello so went with the heaping tablespoon measurement since it's easier.
      3. The finished Jello needs to be stored in the refrigerator and will last anywhere from 3-5 days, depending on what type of juice you use. Because this has no preservatives it will not last as long as the shelf stable variety. We found the fresh strawberry one to last the shortest amount of time, closer to 3 days. We did feel it stood up to being outside of the refrigerator for a few hours with an ice pack so it is a great choice to pack for lunch for kids (or adults).
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Italian-Style Mini Meatloaves

      These Italian-Style Paleo Mini Meatloaf Muffins make for a convenient and hearty make ahead meal prep, or a delicious dinner idea! They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now.

      Italian style mini meatloaves on a plate with marinara saucePaleo Mini Meatloaf Recipe

      These Italian-Style Paleo Mini Meatloaves are meal prep perfection! The meatloaf muffins are loaded with veggies, spices, and delicious sauce… A great variation on a meat dish, right? I love that these are made in a muffin tin because it makes for the perfect serving of protein. Pair them with a quick side salad, zoodles, spaghetti squash or pasta and you’ve got a complete meal.

      If you are looking for a classic meatloaf recipe, check out our Gluten Free Classic Meatloaf recipe.

      Traditional meatloaf uses breadcrumbs to help tenderize the meat. In our gluten free and paleo meatloaf recipe, we’re using almond flour to do this instead. Almond flour will not only help hold the meatloaf together, when mixed with eggs, but it also adds some extra fat to the meatloaf which helps keep it tender.

      Meal prep containers with mini meatloaves

      Paleo Mini Meatloaf Ingredients

      • Olive Oil
      • Onion
      • Mushrooms
      • Garlic
      • Grass Fed Ground Beef
      • Egg
      • Carrot
      • Marinara Sauce
      • Almond Flour
      • Italian Seasoning
      • Garlic Powder
      • Salt and Pepper

      How to Serve it

      Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!

      If you like this meal prep recipe, check out these others:

      Paleo mini meatloaf muffins with tomato sauce on them

      If you like this recipe using ground beef, check out these others:

      Italian-Style Mini Meatloaves
      Serves 4
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      Prep Time
      10 min
      Cook Time
      20 min
      Total Time
      30 min
      Prep Time
      10 min
      Cook Time
      20 min
      Total Time
      30 min
      Ingredients
      1. 1 pound grass-fed ground beef
      2. 1 onion, finely chopped
      3. 1/2 cup baby bella mushrooms, finely chopped
      4. 1 clove garlic, minced
      5. 1 teaspoon extra-virgin olive oil
      6. 1 tablespoon Italian Seasoning
      7. 1 teaspoon garlic powder
      8. 1/4 cup carrot, grated
      9. 1/2 teaspoon Himalayan sea salt
      10. 1/4 teaspoon freshly ground pepper
      11. 1 tablespoon fresh basil, roughly chopped
      12. 1/2 teaspoon red pepper flakes, more to taste
      13. 2 tablespoons marinara sauce
      14. 1 organic egg
      15. 2 tablespoons blanched almond flour
      16. Optional: 1 tablespoon fresh parmesan for garnish
      Instructions
      1. Preheat oven to 350°F. If your muffin tin isn't non-stick, lightly grease.
      2. Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent.
      3. In one large bowl combine beef, cooked veggies, spices, egg, almond flour, and 1/4 cup of tomato sauce. Mix until well combined.
      4. Fill the muffin pan with the meatloaf mixture. Bake for 20-25 minutes or until fully cooked through.
      5. Let cool for 3 minutes and serve with the remaining tomato sauce.
      6. Optional: garnish with fresh parmesan and fresh basil.
      Lexi's Clean Kitchen https://lexiscleankitchen.com/