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Ksar Char-Bagh Moroccan Beef Burgers

Ksar Char-Bagh Moroccan Beef Burgers

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"What’s this Ksar Char-Bagh?" we hear you ask?! Head Chef Patrick recently did a recipe reconnaissance mission to Morocco and after spending some time in the mountains with the nomadic Berber tribes, he decided to treat himself to lunch at the beautiful Ksar Char-Bagh hotel in Marrakech. Their Moroccan spin on a beef burger left a lasting impression! Check out his Moroccan video diary on our blog.

Tags:Eat FirstSpicy
Allergens:SulphitesEggCereals containing glutenSoyaMilk

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

250 grams

Beef Mince

2 unit(s)

Red Onion

1 unit(s)

Potato

¾ tbsp

Balsamic Vinegar

(ContainsSulphites)

¾ tsp

Harissa Spice Mix

2 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing gluten, Soya, Milk)

½ pot(s)

Greek Style Yoghurt

(ContainsMilk)

½ bag(s)

Premium Baby Leaf Mix

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat24.0 g
of which saturates7.0 g
Carbohydrate78 g
of which sugars9.0 g
Protein40 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Tray
Saucepan
Mixing Bowl
Frying Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat your oven to 200 degrees. Take the beef mince out of your fridge 30 mins before cooking, if possible. Cut the red onion in half lengthways through the root, then peel and slice widthways very thinly into half moon shapes.

2

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.

3

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.

4

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.

5

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.

6

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!

7

Serve your burgers in the buns with a spoonful of your red onion marmalade, a dollop of Greek yoghurt and the baby leaves (we left our leaves undressed to balance against the richness of the burger). Serve with your potato wedges on the side.