‘Ksar Char Bagh’ Moroccan Beefburgers

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!