Here we’ve marinated the halloumi in a fiery Cajun spice to create the centrepiece for a veggie burger that’ll knock your socks off. Layered up with juicy tomato, crunchy baby gem letuce, garlicky sour cream, sandwiched between lightly toasted brioche buns and served with sweet potato wedges, this super simple recipe is the thing veggie burger dreams are made of.
Small Sweet Potato
Baby Gem Lettuce
Brioche Bun(ContainsMilk, Egg, Gluten, Soya)
Preheat your oven to 200°C. Chop the sweet potato (no need to peel!) into wedges about the size of your index finger. Pop the wedges on a baking tray and toss in a glug of olive oil and a pinch of salt and black pepper. Cook on the top shelf of your oven until crispy at the edges and soft in the middle, about 30 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Cut the vine tomato into ½cm thick slices.
Add the Cajun spice to a splash of olive oil in a small bowl and mix together. Cut the halloumi into 1cm thick slices. Rub the Cajun infused oil over the halloumi.
Put the sour cream in another small bowl and combine with a tiny bit of the garlic. Add a pinch of salt and black pepper. Taste and add more garlic if you think it needs it. Remove the root from the baby gem lettuce and finely slice (shred) widthways. Halve the brioche buns.
When the wedges are 7 mins away from being ready, heat a frying pan on medium-high heat. When the pan is hot, gently lay in the halloumi slices and cook until golden brown, 2-3 mins on each side, turning once. Remove the wedges from your oven.
Pop the brioche buns on a baking tray on the top shelf of your oven for 2 mins (no more!) to crisp them up. Put a dollop of garlic sour cream on the bottom half of the bun. Top with the tomato slices the halloumi and some lettuce (or whatever order you want!). Finish with the top half of the bun. Serve the Cajun halloumi burgers with some sweet potato wedges on the side. Enjoy!