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Air Fryer

Suya beef fillet burger

This African-inspired burger contains suya – a fiery spice mix popular in West Africa. If you don't enjoy very spicy food, reduce the amount of chilli powder in the recipe.

Ingredients:

  • 4g smoked paprika
  • 2g cayenne pepper
  • 6g ginger powder
  • 4g garlic powder
  • 1g ground black pepper
  • 11g onion salt
  • 7g ground turmeric
  • 6g extra hot chilli powder
  • 1g ground uda pods (also known as selim pepper)
  • 1 large egg yolk
  • 4 tsp suya spice (see above)
  • 2 tsp fresh lemon juice
  • 125ml/4fl oz rapeseed oil
  • 1-2 tsp just-boiled water
  • 75g/2½oz peeled and deseeded watermelon, cut into 1cm/½in cubes
  • 75g/2½oz cucumber, cut into 1cm/½in cubes
  • 75g/2½oz feta cheese, cut into 1cm/½in cubes
  • 1 tbsp finely chopped fresh curly leaf parsley
  • large pinch nigella seeds, toasted
  • 200g/7oz purple sweet potato (see tip)
  • 200g/7oz sweet potato
  • vegetable oil, for deep frying
  • 1 medium red onion, cut into rings
  • 2 tbsp olive oil, for frying
  • 1 tsp golden caster sugar
  • 2 x 125g/4½oz beef fillet steaks
  • ½ tsp coarsely ground black pepper
  • 2 white ciabatta rolls, cut in half
  • 2 tbsp ‘suyannaise’ (see above)
  • 1 beef tomato, sliced into rounds
  • 1 little gem lettuce, shredded
  • 2 tsp suya spice, plus extra to taste
  • 50g/1¾oz smoked cheddar, grated

Directions:

  • To make the suya spice, put all the ingredients in a jam jar, seal and shake.
  • For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick.
  • Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge.
  • For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside.
  • For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry.
  • For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside.
  • Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper.
  • Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes.
  • Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper.
  • Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion.
  • Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions.
  • Serve the burgers with the watermelon salad and hot sweet potato cubes on the side.