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Harissa Burger with Pistachio Salsa Verde & Burrata

Recipe

This beefy burger will be an instant hit.

Serves: 2 people   |   Prep time: 10 minutes   |   Cook time: 20 minutes

American   |   Main    

  

Ingredients

  • 2 Specially Selected Wagyu burgers  
  • 2 Specially Selected Harissa Burger Melts  
  • 2 Specially Selected Seeded Brioche Burger Buns  
  • 1 pack Specially Selected Burrata  
  • 2 tsp Honey  
  • 1 tsp Chilli Flakes  
  • 2 tbsp Smashed Avocado  
  • 15g Mixed Salad Leaves  

For the Pistachio Salsa Verde:

  • 100g Roasted Pistachios, weighed after shells are removed  
  • 20g Fresh Parsley  
  • 1 Garlic Clove  
  • 1 Lemon, juiced and zested  
  • 4 tbsp Olive Oil ½ tsp Salt

  

Method

  1. Start by making the salsa verde.  
  2. Place the pistachios, parsley, coriander, garlic, lemon juice, lemon zest, olive oil and a pinch of salt in a food processor.  
  3. Blitz until you have a mostly smooth paste, with some chunks of pistachio remaining.  
  4. Add a little more oil if too thick.  
  5. Set aside.  
  6. Combine the honey and chilli flakes in a small bowl and set aside.  
  7. Split the brioche buns and lightly toast the cut sides.  
  8. Grill or fry the burgers for 16 minutes.  
  9. Top each burger with a harissa melt, cover with a lid and cook for a further 1 minute, or until the cheese has melted.  
  10. To assemble the burgers, spread the smashed avocado on the base of each bun.  
  11. Top with salad leaves, then the burger patty.  
  12. Place a generous spoonful of burrata on top.  
  13. Drizzle over a teaspoon of hot honey and a dollop of pistachio salsa verde.  
  14. Finish with the top bun.  
  15. Serve immediately with extra salsa verde on the side if desired.