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Middle Eastern Style Unconventional Burger

Middle Eastern Style Unconventional Burger

with Harissa Relish, Minty Yoghurt, Chips and Salad

Anushka Magan
Anushka MaganPublished on September 12, 2023
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Tags:
Veggie
Allergens:
Sulphites
•Milk
•Soya
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

50 grams

Harissa Paste

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 traces of: Wheat, Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, 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

Nutritional information

Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat35.6 g
of which saturates12.9 g
Carbohydrate96.5 g
of which sugars20 g
Dietary Fibre11.7 g
Protein31 g
Salt2.8 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
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

Cooking Instructions and Tips

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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