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Harissa Beef Patties

Harissa Beef Patties

4.5rating out of 5

(556 reviews from our customers)

Prep Time

35 min


North African

Think of this dish as a North African burger and chips. Our beef patties are spiked with lovely warm harissa paste; made with peppers, chilli, cayenne pepper and garlic. Our ‘chips’ are fashioned from beautifully roasted sweet potato.

Prep Time

35 min


North African

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
500g sweet potatoes
1 tsp ground paprika
10g fresh coriander
120g organic natural yoghurt †
British beef mince 2
300g British beef mince
2 tbsp harissa paste
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • sweet potatoes
  • Smoked paprika
  • 10g coriander
  • 120g natural yoghurt<span class="strong">†</span>
  • 250g British beef mince
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 493 kJ
117 kcal
2471 kJ
588 kcal
of which saturates
2.1 g
0.9 g
10.8 g
4.6 g
of which sugars
12.6 g
4.5 g
63.3 g
22.3 g
Fibre 0.3 g 1.7 g
Protein 6.5 g 32.8 g
Salt 0.29 g 1.46 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
sweet potatoes
Smoked paprika
10g coriander
coriander (100%)
120g natural yoghurt
250g British beef mince
beef (100%)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Quarter the sweet potatoes lengthways (skin on), then halve each quarter lengthways to form thin wedges (approx. 2cm thick)

Quarter the red onion(s) lengthways with the skin & root intact, then halve each quarter lengthways


Place the red onion and sweet potato on a large oven tray (families may need two trays)

Coat the veg with 2-4 tbsp of olive oil and paprika, then season to taste with salt and pepper

Tip: Arrange the vegetables on a single layer for optimum caramelisation!

Roast for 30 min, turning halfway, or until browned and softened


Meanwhile, chop the coriander coarsely and add 2/3 to a mixing bowl (reserve the rest for serving)

Add the beef and half of the harissa (save the rest for step 7) to the bowl

Mix well and season to your taste with salt and pepper


Form 4 (8) equal shape and size patties

Set aside on a plate (used in step 5)


Add 1-2 tbsp of olive oil to a large pan on a high heat

Once the oil is hot, add the meat and cook for 4-5 min each side, or to your preference

Remove from the pan and allow to rest


Remove the tray from the oven and allow to cool

Transfer the sweet potatoes to the serving plates

Once cooled, carefully pull apart the red onion layers into petals, discarding the skin


Meanwhile, combine the yoghurt with the remaining harissa in a small bowl

Season to your taste with salt and pepper

Set aside for serving


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Pile the burgers on the serving plates

Top with the harissa yogurt and scatter the red onion petals, with the remaining coriander on top


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