Harissa Burger
with Roasted Garlic Harissa Mayo, Wedges and Salad
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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.
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
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.
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.
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.
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.
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.
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!