Ksar Char-Bagh Moroccan Beef Burgers

Wash the potato but don’t peel it. Chop your potato lengthways into wedges the thickness of a thumb (if you had chunky boxer’s thumbs). Toss your wedges in a splash of oil, lay them out in one layer, spaced apart on a baking tray. Sprinkle over a good pinch of salt and a good grind of pepper and cook on the top shelf of your oven for 25 mins, until soft inside and brown on the outside.

To make the red onion marmalade heat a splash of olive oil in a saucepan on low heat and add your onion with a pinch of salt and pepper. Add the balsamic vinegar, place a lid on the pan and cook gently for 20 mins, stirring once in a while.

Mix your beef mince in a bowl with the harissa spice mix and a pinch of salt. Form your beef mixture into burgers (one per person). Tip: Don’t press the meat together too firmly, as this will make the texture of your burger tough.

Heat a splash of oil in a non-stick frying pan on medium heat and once hot, gently lay in your burgers. Cook for around 6-7 mins on each side turning them only once. If you want to cook your burgers a little more in the middle, you can place them in your oven for a few mins after frying. Tip: The burgers are cooked when they are no longer pink in the middle.

While your burgers cook, preheat your grill to high and slice the brioche buns in half. Place the buns under your grill for a couple of mins on each side until they are toasted, then remove. Tip: Watch out they don't burn!