The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 sweet potato
-
4 tsp harissa paste(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 cucumber
- 1 mango
-
1 tbsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 onion
- 4 beef burger
- 2 little gem lettuce
-
2 tbsp lime, coriander and chilli dressing (Soya)(Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 736Kcal |
| 500kJ | 3080kJ | |
| Fat | 6.6g | 40g |
| of which saturates | 2.0g | 12g |
| Carbohydrates | 9g | 54g |
| of which sugars | 3.5g | 22g |
| Protein | 7.0g | 43g |
| Salt | 0.05g | 0.32g |
| Fibre | 1.5g | 9.2g |
Prep in 10
High protein
5 of 5 a day
New
Beef Burger with Harissa Yoghurt & Mango Salad
dukkah sweet potato fries
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into fries. Place onto a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden. When cooked, toss with the dukkah.
- Finely slice one and half onions and finely dice the remaining half. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Place the burgers and sliced onions in the pan and cook for 5-7 mins each side, stirring the onions occasionally, until the burgers are cooked through and onions are caramelised. Drain off any excess oil during cooking if necessary.
- Dice the mango and cucumber into 2cm cubes. Trim and roughly chop the lettuce. Add all to a mixing bowl and toss with the diced onion, lime coriander dressing and a pinch of sea salt.
- In a small bowl combine the yoghurt with the harissa and a pinch of sea salt.
- Serve the burgers, topped with caramelised onions, on plates alongside the salad and dukkah fries. Dollop on the yoghurt.
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