Moroccan Style Surf and Turf Burger
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Moroccan Style Surf and Turf Burger

Moroccan Style Surf and Turf 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.

Eat Me First
Total Time40 minutes
Cooking Time35 minutes


Serving amount

240 grams

Beef Mince

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 pack(s)


(Contains Wheat)

180 grams


(Contains Crustaceans)

600 grams


120 grams

Salad Leaves

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

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

2 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)4395 kJ
Energy (kcal)1050 kcal
Fat44.1 g
of which saturates19.1 g
Carbohydrate105.6 g
of which sugars17.5 g
Dietary Fiber0 g
Protein59.9 g
Cholesterol0 mg
Salt4.4 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.


Baking Sheet with Baking Paper


Cook the Chips
  • 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
  • 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.

Fry the Burgers
  • 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.
Prep 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.
Assemble the Salad
  • 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.
Finish and Serve
  • To assemble the burgers, spread the harissa prawns over the base bun.
  • Top with a reserved salad leaf and then your burger.
  • Sandwich closed with the top bun.
  • Serve with chips and salad alongside. 
  • Finish the salad with a drizzle of balsamic glaze.
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