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Harissa Burger

Harissa Burger

with Roasted Garlic Harissa Mayo, Wedges and Salad

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Tags:VeggieSpicy
Allergens:Cereals containing glutenSoyaEggMustardSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

2 unit(s)

Vivera Plant Quarter Pounder Burger

(ContainsCereals containing gluten, Soya)

1 sachet

Harissa Paste

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 sachet

Red Wine Vinegar

(ContainsSulphites)

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3201 kJ
Energy (kcal)765 kcal
Fat34.0 g
of which saturates11.0 g
Carbohydrate83 g
of which sugars12.0 g
Protein29 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Peel the garlic and pop it into a square of foil with a drizzle of oil, scrunch to enclose it. Roast on the baking tray with your potatoes until soft, 10-12 mins, then remove to a board. Meanwhile, halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Trim and thinly slice the spring onion.

3

About 10 mins before the wedges are done, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the quarter pounders and cook each side until golden brown, 4-5 mins per side. When cooked, add half of the harissa paste to the pan and turn to coat the burgers. Remove from the heat.

4

Meanwhile, mash the garlic with the back of a fork, pop it in a bowl. Add the mayo and remaining harissa paste, mix together. Pop the red wine vinegar and olive oil (see ingredients for amount) into a large bowl with a pinch of sugar, salt and pepper. Stir to combine and set the dressing aside.

5

Halve the burger buns and pop them into the oven to warm through, 2-3 mins. Add the tomatoes, spring onion and lettuce to the bowl with the dressing and toss to combine.

6

Spread the garlic harissa mayo onto your burger buns. Top with the burger and a handful of salad. Share the remaining salad between your plates and serve the wedges alongside. Enjoy!