1 pack (500g) minced meat – turkey, steak, beef (whichever you prefer)
1 medium onion chopped finely
2 tbsp harissa Paste
2 cloves garlic
1 egg white
1 tsp chilli paste
1/2 tsp hot paprika
Pinch of black pepper
Oil – for frying

These burgers can be frozen. Once made, instead of cooling in the fridge, wrap in cling film or place in freezer bags and freeze. Ensure you make a note of the date they were frozen.

The mixture makes approximately 10 average size burgers, you can make them bigger or smaller, depending on what you prefer.

If you want them spicier, add extra chilli paste or finely chop a whole chilli and add to the mix.


  1. In a bowl, mix all of the ingredients, until completely combined and sticky.
  2. Scoop out balls of mixture and flatten in the palm of your hand, until they are burger shaped. Place ‘burgers’ onto a plate.
  3. Once you have made all of the mix into burgers, cover the plate with cling film and place in the fridge for 15 minutes.
  4. Once cooled (the cooling will help them to bind) heat some oil in a frying pan over a medium heat. At this point, turn oven on to preheat.
  5. Gently fry the amount of burgers you want, turning once so both sides are browned. Once brown, place on a baking sheet and cook in the oven for 15-20 minutes (check they are cooked throughout – it all depends on how thick you have made them).
  6. Once cooked, simply serve in a bun with salad and onion, or with a side of chopped avocado and tomato.

4 comments on “Spicy Burgers

    • Hi Chris,
      I’ll be honest, I’m not sure. I love quorn meat, but can’t eat it anymore (intolerances!). Before my diet changed I made meatballs with quorn but used an egg to bind them. You could try it, but if you can’t eat egg I don’t know what else to use to make them stick! You will need to make sure you refrigerate them before cooking, as this helps the mix to stick together. Let me know how you get on, if you try it. Em 🙂

        • Thanks for getting back to me Christopher, I’m so glad it worked well with the quorn…. Sorry it was a little spicy, I think I must have strong tastebuds… Don’t worry, in future recipes I will add a note to watch the spices. A good tip to remember (if you like them that is!) try eating them with tomato and avocados, it helps to neutralise the spice factor.

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