Moroccan Style Lamb Burger
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Moroccan Style Lamb 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.

Tags:
Family Friendly
Eat Me First
Spicy
Allergens:
Sesame
Mustard
Wheat
Milk
Egg
Soya
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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)

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

1 sachet(s)

Harissa Spice Mix

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 sachet(s)

Sweet Chilli Sauce

240 grams

Lamb Mince

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)4225 kJ
Energy (kcal)1010 kcal
Fat47.2 g
of which saturates21.2 g
Carbohydrate108.5 g
of which sugars19.9 g
Dietary Fiber0 g
Protein42.1 g
Cholesterol0 mg
Salt3.87 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Instructions

Cook the Chips
1
  • 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.

Form the Burgers
2
  • In a large bowl, combine the mince, Middle Eastern spice, remaining harissa spice, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p).
  • 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.

Fry the Burgers
3
  • 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.
Make the Sauce
4
  • Crumble the Greek style cheese.
  • Mix together the sweet chilli sauce and mayo. Taste and season with salt and pepper.
Warm the Buns
5
  • Pop the buns into the oven to warm through, 1-2 mins.
Finish and Serve
6
  • To assemble the burgers, spread the mayo-mixture over the base bun.
  • Top with the lamb burger and some crumbled Greek style cheese.
  • Sandwich closed with the top bun.
  • Serve with chips alongside. 
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