‘Ksar Char Bagh’ Moroccan Beefburgers

‘Ksar Char Bagh’ Moroccan Beefburgers

with Red Onion Marmalade

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.3 / 4 Ratingout of 189 ratings
Read more

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 beefburger left a lasting impression! Check out his Moroccan video diary on our blog.

Tags:Family Box
Allergens:SulphitesCeleryGlutenMilk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

450 grams

Beef Mince

3 cup(s)

Red Onion

1 tbsp

Balsamic Vinegar

(ContainsSulphites)

2 unit(s)

Potato

1 tbsp

Ras-el-Hanout

2 tsp

Ketchup

(ContainsCelery)

4 unit(s)

Wholemeal Pita

(ContainsGluten)

4 tbsp

Greek Yoghurt

(ContainsMilk)

2 unit(s)

Baby Spinach

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3213.312 kJ
Energy (kcal)768 kcal
Fat32.0 g
of which saturates11.0 g
Carbohydrate76 g
Protein33 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Lid
Pan
Spoon
Baking Tray
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Pre-heat the oven to 200 degrees. Take the mince out of the fridge 30 mins before cooking if possible. Peel and chop the onion in half lengthways through the root. Slice the onion very thinly widthways into half moons.

Add balsamic vinegar to onion
Add balsamic vinegar to onion
2

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.

Roast potato wedges
Roast potato wedges
3

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).

Shape mince into patties
Shape mince into patties
4

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.

Fry burgers
Fry burgers
5

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.

6

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.

Finished dish
Finished dish
7

Serve the burgers with a spoonful of red onions, a spoonful of Greek yoghurt, the potato wedges and the spinach leaves (we left ours undressed to balance against the richness of the burger).