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Honey Harissa Beef Burgers with Aubergine Fries, Harissa Dip & Guacamole
Tender British beef burgers are coated in vibrant chermoula, sticky honey and fiery harissa to glaze. Serve alongside with vibrant aubergine fries, a creamy harissa dip (for an extra kick of spice), cooling guacamole and a leafy rocket side salad, to complete the feast.
High protein
4 of 5 a day
Serving size
Ingredients
- 110g baby tomatoes
- 40g rocket
- 25g honey
- 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)
- 80g greek style yoghurt (Milk)
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley
- 1 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)
- 2 beef burger
- 1 aubergine
- 1 unwaxed lime
- 1 onion
Nutritional Information
Calories: 676
Protein: 44g
Carbs: 26g
Fat: 46g
Ingredients
- 80g greek style yoghurt (use half) (Milk)
- 1 beef burger
- 1 tbsp chermoula (use half) (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)
- 1 aubergine (use half)
- 40g rocket (use half)
- 1 tbsp harissa paste (use half) (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 onion (use half)
- 1 unwaxed lime (use half)
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 25g honey (use a quarter)
Nutritional Information
Calories: 744
Protein: 45g
Carbs: 22g
Fat: 55g
Honey Harissa Beef Burgers with Aubergine Fries, Harissa Dip & Guacamole
Tender British beef burgers are coated in vibrant chermoula, sticky honey and fiery harissa to glaze. Serve alongside with vibrant aubergine fries, a creamy harissa dip (for an extra kick of spice), cooling guacamole and a leafy rocket side salad, to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl & 2 small bowls
Roast & pickle
- Cut the aubergine into fries, then place onto one side of the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
- Meanwhile, thinly slice half the onion, then finely dice the remaining
- Add the sliced onion to a small bowl, along with the juice from half the lime and a pinch of salt. Mix and leave to pickle
Cook the burgers
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the burgers and cook for 2 mins per side
- Transfer to the other side of the baking tray, coat with the chermoula, then roast for 10 mins, until cooked through
Make the guacamole & harissa yoghurt
- Finely chop the parsley
- Roughly mash the half avocado with the back of a fork and place into the medium bowl
- Mix in the diced onion, parsley and a small squeeze of lime juice. Season with salt and pepper
- In the other small bowl, combine the yoghurt, half the harissa and juice from the remaining lime (or to taste)
Make the honey harissa glaze
- Drain off most of the burger fat from the frying pan, then reheat on medium heat. Once hot, add the honey, the remaining harissa and a splash of water, bring to a boil, then remove from the heat
- Return the cooked burgers to the pan and turn to coat in the glaze. Season to taste with salt and pepper
Plate up
- 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
- Share the burgers between plates, with the aubergine fries, harissa yoghurt and guacamole alongside. Serve the rocket on the side, scattered with the tomatoes and pickled onion
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