Moroccan Style Pork Burger
with spiced chips and tossed salad
This juicy lamb burger is inspired by the flavours of North Africa and the Middle East. The chips that accompany are lightly harissa-spiced while a sweet and spicy mayo coats the burger for added oomph.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
100 grams
Greek Style Cheese
(Contains Milk)
1 sachet(s)
Harissa Spice Mix
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
240 grams
Irish Pork Mince
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop onto a large (lined) baking tray.
- Toss with half the harissa spice, salt, pepper, and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- In a large bowl, combine the mince, Middle Eastern spice, remaining harissa spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
NOTE: If you're swapping to pork mince, simply follow the recipe as written, replacing 'lamb' with 'pork' where necessary.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins.
- Carefully turn every 3-4 mins, lowering the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Chop the tomatoes into 2cm chunks. In a small bowl, toss with balsamic glaze, salt, pepper and a drizzle of oil.
- Crumble the Greek style cheese.
- In a small bowl, mix together the sweet chilli sauce and mayo.
- Taste and season with salt and pepper.
- Pop the buns into the oven to warm through, 2-3 mins.
- To assemble the burgers, spread the spicy mayo over each base bun.
- Top with the burger and crumbled Greek style cheese.
- Sandwich closed with the top bun.
- Serve with chips and salad alongside.
