Moroccan beef burgers
- Sprinkle the steaks with the Moroccan seasoning. Add a little seasoning to the tempura-style batter.
- Dip the carrot and parsnip slices into the batter and deep-fry, until golden. Remove and drain on paper towels. Keep warm.
- Pan-fry the steak for 2-3 minutes each side. Place aside and keep warm.
- Cut 2 thin slices of orange. Sprinkle the greens with the juice from the remainder of the orange. Place half the greens on the base of the toasted baps, then add the carrot and parsnip, the diagonally sliced steak, more greens then drizzle with the pomegranate. Lean the bap tops on the side.
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