Moroccan beef burgers

Ingredients

2 fillets	Steak (Main)
1 tsp	Moroccan seasoning (Main)
½ cup	Batter, thin tempura-style
2	Carrots, diagonal slices
2	Parsnips, diagonal slices
1 serving	Rice bran oil, for frying
1	Orange
¼ cup	Small salad leaves
¼ cup	Mint leaves
2 medium	Baps, split and lightly toasted
3 Tbsp	Pomegranate molasses

Directions

1. Sprinkle the steaks with the Moroccan seasoning. Add a little seasoning to the tempura-style batter.
2. Dip the carrot and parsnip slices into the batter and deep-fry, until golden. Remove and drain on paper towels. Keep warm.
3. Pan-fry the steak for 2-3 minutes each side. Place aside and keep warm.
4. 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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