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Middle Eastern Style Unconventional Burger
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Middle Eastern Style Unconventional Burger

with Harissa Relish, Minty Yoghurt, Chips and Salad

Tags:
Veggie
Allergens:
Sulphites
Milk
Soya
Cereals containing gluten

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 war 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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

125 grams

Baby Plum Tomatoes

50 grams

Harissa Paste

(Contains Sulphites)

30 grams

Onion Marmalade

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

50 grams

Greek Style Salad Cheese

(Contains Milk)

40 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

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Nutritional information

Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat36.3 g
of which saturates13 g
Carbohydrate95.8 g
of which sugars20.4 g
Protein31.2 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Bowl
Bowl
Small Bowl
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, in a medium bowl, combine the cider vinegar, olive and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. 

Halve the tomatoes, add to the dressing and mix together. 

3

In another small bowl, combine the harissa paste and onion marmalade. This is your harissa relish. 

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the mint into another small bowl along with the yoghurt. Season with salt and pepper, mix and set aside. 

4

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the burgers until browned, 3-4 mins on each side.

5

Halve the burger buns.

Pop into the oven to warm through, 2-3 mins.

6

Transfer the burger buns to your plates and spread the minty yoghurt over the bun bases.

Top the bases with the burger, then crumble over the Greek style salad cheese.

Add a small handful of rocket then spread the harissa relish onto the bun lid and sandwich shut.

Mix the remaining rocket into the tomatoes then serve the salad and chips on the side.

Enjoy!

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