Moroccan Style Surf and Turf Burger

• In a large bowl, combine the mince, Middle Eastern 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.

• 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 (double for 4p).
• 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 (double for 4p).
• 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.