Moroccan Burgers with Red Onion Marmalade

Nutrition per serving

Calories797 kcal
Protein41.9 g
Carbs73.3 g
Fats37.1 g
Saturated Fat9.6 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.9 g
Sugars8.5 g
Fiber10.9 g
Sodium218 mg


Red Onion
Balsamic Vinegar
Potato, flesh and skin
Harissa Paste
Olive Oil
Ground Beef (10% fat)
Greek Yogurt
Baby spinach
1. Preheat the oven to 200 C (390 F)

2. Peel/chop the onions into half-moon shapes.

3. Wash the potatoes, cut in half lengthways then chop into 2cm width wedges.

Cooking Instructions
1. In a saucepan, heat ½ a tbsp of olive oil over low heat. Add the onions with a pinch of salt (optional) and pepper and the balsamic vinegar. Cover with the lid and gently cook for about 10-15 minutes until softened. Stir a few times through cooking time.

2. Place the potatoes onto a baking tray, drizzle over ½ a tbsp of olive oil and mix to coat. Evenly layer the potatoes, sprinkle over a pinch of salt (optional) and pepper and cook near the top of the oven for about 15 minutes until tender and golden.

3. Meanwhile, to make the burger, in a bowl, add the mince with the harissa paste and a pinch of salt (optional). Mix to combine, then form into a patty.

4. In a non-stick frying pan. Heat ½ a tbsp of oil over medium-high heat. Add the burger patty and cook for about 4 minutes on each side.

5. Serve the burger on top of the spinach with the onion relish on top, then top with a dollop of Greek yoghurt. Serve the wedges on the side.