Preheat your oven to 200°C. Halve, peel and thinly slice the red onion into half moons. Chop the potato into wedges the thickness of your thumb (no need to peel). Lay the wedges on a baking tray and drizzle over a little oil. Season with salt and black pepper and toss to coat. Pop on the top shelf of your oven. Cook until golden brown outside and soft inside, 30-35 mins. Give the baking tray a good shake halfway through cooking.

Heat a splash of olive oil in a large saucepan on low heat. Add the onion and season with salt and black pepper. Add the balsamic vinegar and place a lid on the pan. Cook gently for 20 mins, stirring once in a while.

Put the beef mince in a mixing bowl. Add the ras-el-hanout and a pinch of salt. TIP: The ras-el-hanout is pretty spicy. Add less if you don't like it hot! Form the beef into equal-sized burger patties (two each). TIP: Don’t press the meat together too firmly, as this will make the texture of your burger tough.

Heat a splash of oil in a non-stick frying pan on medium heat. Once hot, gently lay in the burgers. Cook for 5-6 mins. Turn and cook the other side for 5-6 mins. TIP: If you want to cook the burgers a little more in the middle, you can place them in your oven for a few mins after frying.

When the wedges are 5 mins from being ready, split open the brioche buns and lay them on top of the wedges to warm through. When warm, pop in the burger.

Serve your Moroccan beef burgers with a spoonful of red onion relish and a dollop of Greek yoghurt. Arrange some potato wedges and a handful of spinach leaves on the side. Enjoy!