Merguez-rubbed Honest beef, cheddar, Moroccan guacamole, crispy onions, harissa mayo and lettuce
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It’s been 11 years now and we like to think we’ve gotten pretty good at burgers and chips. We’re all about top quality beef, the best potatoes and good times. Don’t just take our word for it though, we’ll let our food and people do the talking. After all, we’re Just Being Honest…
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We knew that with great British produce, we could make the best burgers we’d tasted – anywhere. We use British cheese, British veg and British relish. We’re homegrown and homemade – we always have been and we always will be.
Nargisse Benkabbou is a chef and writer known for her My Morrocan Food blog and debut cookbook Casablanca. Nargisse is also the exec chef of L’mida rooftop restaurant in Marrakech.
This burger hopes to show you that Moroccan cooking can be simple and accessible. With a few great ingredients you can start to bring the flavours of the souk into your own kitchen and experiment with your favourite cook-at-home staples.
Before it hits the grill we rub an Honest beef patty with an earthy spice mix found in merguez sausage: paprika, fennel and cumin.
Belazu began in 1991 when founders Adam and George created a local market for fresh olives from Provence. Today it’s the UK’s number one importer of premium Mediterranean and Middle Eastern ingredients. Belazu is B-Corp certified too, successfully balancing profit, people and the planet.
Before it hits the grill we rub an Honest beef patty with an earthy spice mix found in merguez sausages, including paprika, fennel and cumin. Our Moroccan spin on guacamole is made sharp and fragrant with preserved lemons, balanced with a little heat from apricot harissa (a North African spice paste) mixed with cooling free-range mayo.
Honest chicken wings with Frank's RedHot buffalo sauce, ranch mayo and pickled celery
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