Harissa Beef Patties

Harissa Beef Patties

Rating
4.50rating out of 5

(552 reviews from our customers)

Prep Time

35 min

Cuisine

North African

Use within

4-5 days

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

Cuisine

North African

Use within

4-5 days

What is Gousto all about?

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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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • red onion
  • sweet potatoes
  • Smoked paprika
  • coriander
  • harissa paste
  • British beef mince
  • natural yoghurt<strong>†</strong>
Typical Values per 100g per serving
Energy 482 kJ
115 kcal
2818 kJ
671 kcal
Fat
of which saturates
2 g
0.9 g
11.6 g
5.1 g
Carbohydrate
of which sugars
12 g
3.8 g
70.4 g
22.5 g
Fibre 0.4 g 2.6 g
Protein 6.6 g 38.7 g
Salt 0.17 g 1 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
red onion
sweet potatoes
Smoked paprika
coriander
harissa paste
Water, seasoning (pimientoes, sugar, garlic, cayenne pepper, salt, crushed chillies, aniseed, cumin, corriander), tomato papste (11%), white wine vinegar, rapeseed oil, lime juice concentrate, olive oil pomace, acidity regulator (citric acid)
British beef mince
natural yoghurt
Milk
Allergens
  • 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)
1

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

2

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

3

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

4

Form 4 (8) equal shape and size patties

Set aside on a plate (used in step 5)

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

6

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

7

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

Season to your taste with salt and pepper

Set aside for serving

8

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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

Enjoy!

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