‘Ksar Char-Bagh’ Moroccan Beefburgers
with Red Onion Marmalade
What’s this ‘Ksar Char-Bagh’, we hear you say?! 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.
The quantities provided above are averages only.
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 war 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.
Ingredients
500
British Beef Mince
3
Red Onion
2
Potato
1.5
Balsamic Vinegar
(Contains Sulphites)
1
Ras-el-Hanout
4
Wholemeal Pita
(Contains Cereals containing gluten)
1
Greek Style Yoghurt
(Contains Milk)
2
Baby Spinach
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Take the beef mince out of your fridge 30 mins before cooking, if possible. Cut the red onions in half lengthways through the root, then peel and slice widthways very thinly into half moons.
Wash the potato but don’t peel it. Chop the potato lengthways into wedges the thickness of a thumb (if you had chunky boxer’s thumbs). Toss the wedges in 2 tbsp of oil, lay them out in one layer spaced apart on a baking tray. Sprinkle over 1/2 tsp 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.
Heat 2 tbsp of olive oil in a saucepan on low heat and add the onion with a pinch of salt and pepper. Add the balsamic vinegar, place a lid on the pan and gently cook for 20 mins, stirring once in a while.
Mix the beef mince in a bowl with the ras-el-hanout and ½ tsp of salt. LH: Form the beef into four equal-sized burger patties. Tip:Don’t press the meat together too firmly, as this will make the texture of your burger tough.
Heat 2 tbsp of oil in a non-stick frying pan on medium heat and once hot gently lay in your burgers. Cook for around 5-6 mins on each side and turn 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.
Toast the pitas for a few mins then split them in half. LH: Sandwich your burgers between the pitabread. If you want to go pita free you can always freeze them for another meal.
Serve your burgers with a spoonful of red onions, a spoonful of greek yoghurt, your potato wedges and the spinachleaves (we left our leaves undressed to balance against the richness of the burger).
