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!

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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!

    One Pan Moroccan Fish

    This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.


    One Pan Moroccan Fish

    I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

    This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

    How can you tell when fish is cooked through?

    Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

    Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

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    If you like this fish recipe, check out these others:

    One Pan Moroccan Fish

    Prep Time 7 min Cook Time 10 min Total Time 0:17

    Ingredients

    Directions

  • Heat oil and garlic in a pan
  • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
  • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce and let the sauce simmer for 5 minutes
  • Spread a space slightly for the fish
  • Salt the fish lightly
  • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
  • Add capers and serve!
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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!

    Classic Macaroni Salad

    This might be a recipe for a Classic Macaroni Salad, but that doesn’t mean it has to be boring! This dish is a staple at picnics and potlucks and for good reason–it’s delicious! Serve it for a crowd, or pair it with protein for a cool, summer dinner.

    Bowl of classic macaroni saladClassic Macaroni Salad Recipe

    This site is no stranger to pasta salads, having previously made a BLT Pasta Salad, Caprese Pesto Pasta Salad, and Chicken Caesar Pasta Salad. But we realized as summer rolled on in that we were missing the beloved deli style pasta salad! This refreshing Classic Macaroni Salad may look simple, but it’s bright, with crunchy veggies and perfect for any summertime gathering. This creamy pasta salad looks like the same version you can buy in a deli, but obviously OH SO DELICIOUS because it’s homemade with fresh ingredients.

    Want to know the best part about this pasta salad? It is a make-ahead dish! So make it a day before that party you’re bringing it to, or combine it with some protein like tuna, hard boiled eggs or shredded chicken and prep yourself lunch for a few days.

    Ingredients for classic all American macaroni saladIngredients for our Classic Macaroni Salad

    We admit, using the word classic can be touchy because everybody can have their own version of what makes something classic. But we decided on a version that’s creamy and bright (thanks to a hefty addition of apple cider vinegar), with lots of crunchy fresh vegetables and just the right amount of sweetness that brings the whole thing all together.

    How to make macaroni salad

    Here’s what’s in it:

    • Elbow Macaroni (gluten-free if you need it, of course!)
    • Mayonnaise (we use avocado oil mayo)
    • Apple cider vinegar
    • Honey
    • Dijon mustard
    • Salt and pepper
    • Celery
    • Red bell pepper
    • Carrots
    • Red onion

    Easy macaroni salad in a bowl

    Proteins to Pair to Make it a Meal

    This is the perfect side dish to pair with just about any grilled main dish, but it would also make a great summer dinner or lunch meal prep. Pair it with a protein to make it a but more substantial:

    Best classic macaroni salad recipe

    If you like this potluck favorite, check out these others:


    Classic Macaroni Salad

    Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Serves 6 as a side

    Ingredients

    Directions

    1. Cook pasta according to package instructions. Rinse well under cool water and drain.
    2. Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
    3. To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
    4. Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.

    Recipe Notes

    1. Don’t need to be gluten-free? Use whatever pasta you’d like!
    2. We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that contained white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it ahead of time to keep it the correct consistency.
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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!

    Healthy Carrot Muffins (Gluten-Free and Nut-Free)

    These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

    After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

    gluten free carrot cake muffins

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    What kind of oat flour should I use for these gluten-free carrot muffins?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    Healthy carrot muffins

    How to store Healthy Carrot Oatmeal Muffins

    We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this muffin recipe, check out these others:

    Healthy Carrot Muffins

    Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins

    Ingredients

    • 2 eggs
    • 1/2 cup apple sauce
    • 2 tablespoons milk of choice 
    • ½ cup butter, melted and slightly cooled
    • ¾ cup coconut sugar
    • 1-1/2 cups (180g) oat flour
    • 2 tablespoon (15g) coconut flour
    • 2 teaspoon baking powder
    • ½ teaspoon cinnamon
    • 1/4 teaspoon salt
    • ½ cup raisins
    • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and carrots.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If you oat flour or coconut flour is very clumpy sift them after measuring.
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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!

    Egg Roll Soup

    This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

    Pot of cabbage egg roll soupEasy Egg Roll Soup

    If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

    Servings of easy egg roll soup

    What ingredients do you need for this paleo egg roll soup?

    • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
    • Onion
    • Red pepper
    • Fresh ginger
    • Beef broth
    • Green cabbage
    • Carrots
    • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
    • Fish sauce
    • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

    Can you make this soup ahead of time?

    Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

    Two portions of paleo egg roll soup

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    Egg Roll Soup

    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:35 Serves 4

    Ingredients

    • 1 tablespoon avocado oil
    • 1 lb. ground pork
    • 1 small onion, sliced thin
    • 1 medium red pepper, sliced thin
    • 2 teaspoon grated fresh ginger
    • 1 teaspoon salt
    • 2 cups beef broth
    • 6 cups water
    • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
    • 2 large carrots (about 2 cups), shredded
    • 1 tablespoon coconut aminos
    • 1 teaspoon fish sauce
    • 1 teaspoon rice wine vinegar (see note)

    Directions

    1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
    2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
    3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
    4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

    Recipe Notes

    1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
    2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

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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!

    Gluten-Free Carrot Cake (Easy Sheet Cake)

    This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

    Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

    We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

    This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

    Simple gluten free carrot cake

    Which gluten free flour is best for cake?

    As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

    Other frosting options:

    We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

    Gluten fee carrot cake coconut flour

    Tips for Making Gluten-Free Cake

    • Sift your almond flour and coconut flour first if they are lumpy. It makes it easier to fully incorporate.
    • Use an electronic kitchen scale if you have one. It makes it easier to measure the gluten free flours, and we’ve included grams in the ingredient list.
    • Gluten free cakes are a little tricker to check when they are done. Some signs to look out for: the cake is nice and golden brown, it has completely puffed up throughout, cracks are not uncommon, when you stick toothpick it it should come out clean, and when you gently press in in the center of the cake it will spring back as opposed to leaving a dent (which is a sign it is underdone).
    • Let the cake cool completely before frosting.
    • The cake can be made up to two days in advance. Leave it at room temperature covered until ready to frost.
    • We direct you to use a parchment paper sling to bake the cake in. If you plan to serve the cake inside of the baking pan you do not need to use this. If you want to take the cake out and serve on a different platter the sling will help you easily take it out of the pan.
    • Once it is frosted it needs to be kept in the refrigerator. It can be assembled up to two days in advance. As most cakes, it will get more moist each day it sits.

    Does carrot cake contain gluten

    In this recipe, we used these tools:

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    Gluten Free Carrot Cake

    Prep Time 00:20 Cook Time 00:45 Inactive Time 04:00 Total Time 05:05 Serves 12-16

    Ingredients

    For Cake

    For Frosting

    Directions

    1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
    2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
    3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
    4. Fold in the carrots, pecans, coconut and raisins.
    5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
    6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
    7. Let cool completely. This step can be done up to two days in advance.

    To make the frosting:

    1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
    2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

    To assemble:

    1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
    2. If desired top with chopped pecans.

    Recipe Notes

    1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
    2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

    Ingredients for a half recipe of Gluten Free Carrot Cake:

    • 1/4 cup avocado oil
    • 1/2 cup coconut sugar
    • 3 eggs
    • 1/2 cup unsweetened almond milk (or milk of choice)
    • 1-1/2 teaspoon vanilla extract
    • 2 cups (192g) almond flour
    • 1/2 cup (48g) coconut flour
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon ginger (optional)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • pinch fine sea salt
    • 1-1/2 cup carrots (2 large)
    • 1/2 cup pecans (optional)
    • 1/4 cup shredded coconut (optional)
    • 1/3 cup raisins (optional)
    Cream Cheese Frosting:

    Nutrition Facts
    Servings: 16
    Amount per serving
    Calories 240
    Total Fat 16.1g 21%
    Saturated Fat 10.1g 51%
    Cholesterol 46mg 15%
    Sodium 136mg 6%
    Total Carbohydrate 23.1g 8%
    Dietary Fiber 0g 0%
    Total Sugars 22.2g
    Protein 1.7g

    Gluten-Free Carrot Cake WITHOUT Frosting:

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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!