Moroccan Style Surf and Turf Burger
with spiced chips and tossed salad
These surf and turf burgers are inspired by the flavours of North Africa and feature pan-fried prawns along with succulent 100% Irish beef and Tangy, crumbly Greek style cheese. Staple sides—chips and salad, also make an appearance.
Ingredients
240 grams
Beef Mince
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
150 grams
Prawns
(Contains Crustaceans)
600 grams
Potatoes
120 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains Milk)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
¼ tsp
Salt
1.5 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- 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, 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.
TIP: Burgers will shrink a little during cooking.
- 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.
- Meanwhile, roughly chop the prawns.
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry the prawns and remaining harissa spice until cooked through, 3-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Remove the pot from the heat. Crumble in half the Greek style cheese.
- Stir in the sweet chilli sauce, mayo and 1 tsp sugar (per 2P).
- Taste and season with salt and pepper.
- Trim the salad leaves. Reserve one leaf per burger.
- Halve the remainder lengthways and thinly slice widthways.
- In a salad bowl, crumble the remaining cheese and mix well with a drizzle of oil and ½ tsp sugar (per 2P).
- Toss the chopped salad leaves through the dressing just before serving. Season to taste with salt and pepper.
- Pop the buns into the oven to warm through, 1-2 mins.
- To assemble the burgers, spread the harissa prawns over the base bun.
- Top with a reserved salad leaf and then your burger.
- Sandwich closed with the top bun.
- Serve with chips and salad alongside.
- Finish the salad with a drizzle of balsamic glaze.
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