We’ve given a classic burger recipe a flavour twist that’ll seriously up your burger game. This recipe was inspired by Head Chef Patrick's trip to Morocco who, after spending some time in the mountains with the nomadic Berber tribes, returned to Marrakech and treated himself to lunch at the beautiful Ksar Char-Bagh hotel. Their spin on a burger left a lasting impression and he couldn’t wait to recreate it for you!
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.
Harissa Spice Mix
Brioche Bun(ContainsEgg, Cereals containing gluten, Soya, Milk)
Greek Style Yoghurt(ContainsMilk)
Preheat your oven to 220°C. Chop the potato (no need to peel) into wedges about the size of your index finger. Lay the wedges on a lined baking tray in a single layer. Drizzle with oil and sprinkle over a good pinch of salt and black pepper and cook on the top shelf of your oven for 25-30 mins, until soft inside and brown on the outside.
Halve, peel and slice the red onion into thin half moons. To make the red onion marmalade, heat a splash of olive oil in a small saucepan on low heat and add your onion with a pinch of salt and black pepper. Add the balsamic vinegar, place a lid on the pan and cook gently, stirring occasionally, 20 mins.
Add the beef mince to a mixing bowl and combine with the harissa spice mix and a pinch of salt. TIP: Add less harissa if you don't like spice. Form your beef mixture into burger patties (one per person) and make a gentle thumb dent in the centre top of the burgers as this will help them to be level after cooking.
Heat a splash of oil in a 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!
Lay a burger on the bottom half of each bun. Top with a dollop of Greek yoghurt and a spoonful of red onion marmalade. Serve your Moroccan beef burgers with some potato wedges and baby spinach leaves on the side (we left our leaves undressed to balance the richness of the burgers). Enjoy!