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
- 80g rocket
- 25g honey
- 1 handful of fresh coriander
- 2 avocado
- 200g baby tomatoes
-
1 tbsp 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)
- 160g greek style yoghurt (Milk)
-
2 tbsp chermoula(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 4 beef burger
- 2 unwaxed lime
- 1 onion
- 2 aubergine
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 738Kcal |
| 555kJ | 3088kJ | |
| Fat | 10g | 56g |
| of which saturates | 3.3g | 18g |
| Carbohydrates | 3g | 19g |
| of which sugars | 2.8g | 16g |
| Protein | 7.9g | 44g |
| Salt | 0.04g | 0.25g |
| Fibre | 1.9g | 10g |
High protein
1/3 daily fibre
4 of 5 a day
Chermoula Beef Burgers with Aubergine Fries, Guacamole & Harissa Yoghurt
Add a kick to burger night with these British beef patties, infused with harissa, paprika and cumin. Sizzle till juicy and delicious. Dish up with pickled onions, guacamole and aubergine fries. Plus, a creamy harissa sauce for dipping!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a medium bowl & 2 small bowls
Get the fries on & pickle the onion
- Cut the aubergines into fries
- Place the fries onto a lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until golden brown
- Meanwhile, peel the onion and thinly slice. Halve the limes
- Add the onion to the medium bowl, along with the juice from 1 lime and a pinch of salt. Mix and leave to pickle
Burger time
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the burgers and season with salt and pepper. Cook for 2 mins per side. Transfer to the other lined baking tray, coat with the chermoula and bake for 10 mins, until cooked through
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Make the guacamole & harissa dip
- Roughly chop the coriander. Dice the avocados into 1cm chunks, then mash with the back of a fork and place into a small bowl. Add the coriander and a squeeze of lime juice (or to taste). Season with pinch of salt and pepper and mix well
- In the other small bowl, combine the yoghurt, half the harissa and the juice from the remaining lime
- Halve the tomatoes and add to the onion
Finish the burgers
- Drain most of the oil from the burger pan, then reheat on medium heat. Once hot, stir in the honey, the remaining harissa and a splash of water, bring to a boil, then remove from the heat
- Return the burgers to the pan and coat in the glaze
Plate up
- When everything is ready, add the rocket to the medium bowl and toss with the onion and tomato
- Serve the burgers onto plates, with the aubergine fries, guacamole, harissa dip and rocket salad on the side. Drizzle with any remaining harissa glaze
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