Moroccan Burgers with Red Onion Marmalade
Nutrition per serving
| Calories | 616 kcal |
| Protein | 31.7 g |
| Carbs | 46 g |
| Fats | 33.4 g |
| Saturated Fat | 8.1 g |
| Monounsaturated Fat | 20.4 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 7.3 g |
| Fiber | 7.4 g |
| Sodium | 186 mg |
Ingredients
| Red Onion | |
| Balsamic Vinegar | |
| Potato, flesh and skin | |
| Harissa Paste | |
| Olive Oil | |
| Ground Beef (10% fat) | |
| Greek Yogurt (whole milk) | |
| Baby Spinach |
Preparations
1. Preheat the oven to 200 C (390 F)
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.
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.