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Moroccan Inspired Beef Burgers

Moroccan Inspired Beef Burgers

with Potato Wedges and Red Onion Relish

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This recipe was inspired by Head Chef Patrick's trip to Morocco. After spending some time in the mountains with the nomadic Berber tribes, he returned to Marrakech and treated himself to lunch at the beautiful Ksar Char-Bagh hotel. Their spin on a beef burger left a lasting impression so we've re-created it here for you. Enjoy!

Tags:SpicyBeefFamily Friendly
Allergens:SulphitesEggCereals containing glutenSoyaMilk

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit(s)

Red Onion

2 pack(s)

Potato

1.5 tbsp

Balsamic Vinegar

(ContainsSulphites)

500 grams

Minced Beef

1.5 tsp

Ras-el-Hanout

4 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing gluten, Soya, Milk)

1 pot(s)

Greek Style Yoghurt

(ContainsMilk)

1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3100 kJ
Energy (kcal)741 kcal
Fat19.0 g
of which saturates13.0 g
Carbohydrate85 g
of which sugars15.0 g
Protein39 g
Salt1.17 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Lid
Saucepan
Mixing Bowl
Non-Stick Pan
Plate
Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the red onion into half moons. Chop the potato into wedges the thickness of your thumb (no need to peel). Lay on a baking tray and drizzle over a little oil. Season with salt and black pepper and toss to coat. Pop on the top shelf of your oven and cook until golden brown outside and soft inside, 30-35 mins. Give the baking tray a good shake halfway through cooking.

2

Put a splash of olive oil in a small saucepan on low heat. Add the onion and season with salt and black pepper. Add the balsamic vinegar and place a lid on the pan. Cook gently for 20 mins, stirring once in a while.

3

Put the beef mince in a mixing bowl. Add the ras-el-hanout and a pinch of salt. TIP: The ras-el-hanout is pretty spicy. Add less if you don't like it hot! Form the beef into equal-sized burger patties (two each). TIP: Don’t press the meat together too firmly, as this will make the texture of your burger tough.

4

Put a splash of oil in a non-stick frying pan on medium heat. Once hot, gently lay in the burgers. Cook for 5-6 mins. Turn and cook the other side for 5-6 mins. TIP: If you want to cook the burgers a little more in the middle, you can place them in your oven for a few mins after frying.

5

When the wedges are 5 mins from being ready, lay the brioche buns on top of them to warm through. When warm, split open and pop in the burgers.

6

Serve your burgers with a spoonful of red onion relish and a dollop of Greek yoghurt. Arrange some potato wedges and a handful of spinach leaves on the side. Enjoy!