Moroccan Burgers with Red Onion Marmalade

Nutrition per serving

Calories 797 kcal
Protein 41.9 g
Carbs 73.3 g
Fats 37.1 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
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Ingredients

Login Red Onion
Login Balsamic Vinegar
Login Potato, flesh and skin
Login Harissa Paste
Login Olive Oil
Login Ground Beef (10% fat)
Login Greek Yogurt
Login Baby spinach

Preparations

  1. Preheat the oven to 200 °
  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 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 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. 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.

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