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Harissa chicken burgers with wedges recipe

2 ratings

These delicious harissa chicken burgers with wedges are a great alternative if you are wanting to try something different to a standard chicken burger. Simple, smoky and easy on the wallet, you'll be making these burgers again and again. See method

Serves 4
Takes 45 mins
627 calories / serving
Freezable
Healthy

Ingredients

2 tbsp vegetable oil
1 onion, diced
1 garlic clove, crushed
500g potatoes, cut into wedges
400g sweet potatoes, cut into wedges
500g meat & veg 5% fat chicken mince
3½ tsp harissa seasoning
6 tbsp crème fraîche
4 soft white rolls, split
¼ cucumber, sliced
8 butterhead lettuce leaves

Each serving contains

Energy
2635kj
627kcal 31%
Fat
18g 26%
Saturates
4g 21%
Sugars
16g 18%
Salt
1.6g 27%

of the reference intake
Carbohydrate 84.6g Protein 24.9g Fibre 14.1g

Method

Heat 1 tsp oil in a frying pan over a medium-low heat and fry the onion for 6-8 mins until soft. Stir in the garlic, cook for 30 secs, then tip into a mixing bowl to cool. Preheat the oven to gas 6, 200°C, fan 180°C.
Parboil the white potatoes for 5 mins in a large saucepan; drain well. Tip onto 2 baking sheets along with the sweet potatoes, drizzle over 1 tbsp oil, season and toss to coat. Bake for 20 mins.
Meanwhile, add the mince and 3 tsp harissa seasoning to the cold onions; season. Mix well, then divide into 4 and shape into patties.
Brush the patties with 2 tsp oil. Heat a nonstick frying pan over a medium heat and fry for 2 mins each side until golden.
Turn the wedges and make space on the trays for the burgers. Return everything to the oven for 10 mins more or until the burgers are cooked through.
Mix the remaining ½ tsp harissa with the crème fraîche, then spread onto the cut sides of the burger buns. Top with lettuce, the burgers and some cucumber slices, then sandwich with the bun lids. Serve with the wedges.

Freezing and defrosting guidelines

Stack raw burgers between baking paper and open-freeze cooked wedges before transferring into bags or containers. Defrost thoroughly before continuing from step 4. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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