Spiced Beef and Apricot Naked Burger
with Harissa Relish, Wedges and Baby Leaf Salad
This delicious Spiced Beef and Apricot Naked Burger has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Lemon & Herb Seasoning
40 grams
Dried Apricots
(Contains Sulphites)
1 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
50 grams
Harissa Paste
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Water for the Relish
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel), then pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the lemon & herb seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the dried apricots into very small pieces. Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the shallot.
Cut the tomato into 1cm chunks and pop it into a medium bowl with the cider vinegar, a pinch of sugar (if you have any) and drizzle of oil. Season with salt and pepper, then set aside for now.
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).
Add the beef mince, apricots and a quarter of the harissa paste. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person.TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto another baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the shallot and season with salt and pepper. Cook until softened, 4-5 mins.
Once softened, stir in the water for the relish, sugar (see pantry for amount) and remaining harissa (add less if you'd prefer things milder). Remove from the heat.
Just before the chips and burgers are ready, add the baby leaves to the bowl of tomatoes and mix together.
Once ready, transfer the burgers to your plates and spoon over the harissa relish.
Serve the chips and salad alongside. Add some mayo (if you have any) for dipping if you'd like.
Enjoy!
