Middle Eastern Style Unconventional Burger
with Harissa Relish, Minty Yoghurt, Chips and Salad
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
Halve the burger buns.
Pop into the oven to warm through, 2-3 mins.
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!
