Harissa Burger
with Roasted Garlic Harissa Mayo, Wedges and Salad
- Sulphites
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
.
Ingredients
450
Potatoes
1
Garlic Clove
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
1
Spring Onion
2
Vivera Plant Quarter Pounder Burger
50
Harissa Paste
1
Mayonnaise
12
Red Wine Vinegar
(Contains: Sulphites)
2
Glazed Burger Bun
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
1
Olive Oil
Utensils
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the harissa mayo, which brought the dish together. Some found the harissa flavour overpowering; consider using less if sensitive to spice.
- Ease of prep: Quick and straightforward to prepare, though a few found it messy. Some wished for homemade patties instead of pre-made burgers.
- Suggestions: Consider adding cheese or gherkins for extra flavour. Toast the buns lightly, as some found them dry when warmed in the oven.
- Texture: The plant-based patty divided opinions; some praised its meat-like texture, while others found it too chewy or rubbery.
