‘Ksar Char-Bargh’ Moroccan Beef Burgers

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 the 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 harissa paste and just under 1/2 tsp of salt. Form the beef into eight equal-sized burger patties. Tip: Don’t press the meat together too firmly, as this will make the texture of the burger tough.

Heat 2 tbsp of oil in a nonstick frying pan on medium heat and once hot gently lay in your burgers. Cook for around 4 mins on each side and turn them only once. If you want to cook the burgers a little more in the middle, you can place them in the oven for a few mins after frying.

Sandwich the burgers between some pita bread; simply toast the pitas for a few mins then split them in half. If you want to go pita free you can always freeze them for another meal.