‘Ksar Char Bagh’ Moroccan Beefburgers

Heat 1 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.

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 1½ tbsp of oil, lay them out in one layer spaced apart on a baking tray and cook on the top shelf of the oven for 20-25 mins (until soft inside and brown on the outside).

LH: Mix the beef mince in a bowl with the Ras El Hanout and the ketchup and just under ½ tsp of salt. Form the beef into 4 equal sized burger patties. Tip: Don’t press the meat together too firmly as this will make the texture of the burger tough.

Heat 1 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. Tip: If you want to cook the burger a little more in the middle you can place it in the oven for a few mins after frying.

If you want to sandwich the burger between some pita bread simply toast the pita for a few mins then split it in half. If you want to go pita-free you can always freeze them for another meal.