Skip to main content
Cajun Halloumi Burgers with Chunky Sweet Potato Chips
Cajun Halloumi Burgers with Chunky Sweet Potato Chips

Cajun Halloumi Burgers with Chunky Sweet Potato Chips

For this recipe the secret’s in the sauce. The garlic sauce to be precise. Rather than simply chopping the garlic into little bits (which doesn’t spread the flavour evenly), you’ll be using the flat of your knife to make a paste instead. It’s a bit cheffy, but when you taste the end result you’ll never go back!

Tags:
Spicy
Veggie
Allergens:
Mustard
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Vine Tomatoes

1

Garlic Clove

1

Sweet Potato

1

Cajun Spice Mix

(Contains: Mustard)

1

Halloumi

(Contains: Milk)

½

Sour Cream

(Contains: Milk)

1

Baby Gem Lettuce

Nutritional information

/ per serving
Energy (kJ)3644 kJ
Energy (kcal)871 kcal
Fat52 g
of which saturates32 g
Carbohydrate66 g
Protein35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Baking Tray
Mixing Bowl
Grill Pan
Plate

Instructions

1

Pre-heat your oven to 200 degrees. Cut the tomato into ½cm slices.

Peel and chop garlic.
2

Peel the garlic and chop half of the quantity needed in the recipe into little bits (save the rest for later on!). Sprinkle a pinch of salt on the bits and then push the flat of your knife on top. Drag the knife firmly across the garlic and keep doing this until the garlic becomes a paste.

Roast sweet potato.
3

Wash (but don’t peel) the sweet potato then chop in half lengthways. Chop each half lengthways again into chunky wedges. Toss the wedges in a glug of olive oil and a pinch of salt and pepper. Pop on a baking tray and cook on the top shelf of your oven for around 20-25 mins (until crispy at the edges).

Cut halloumi into slices and brush with Cajun infused oil.
4

Mix together the Cajun spice with a splash of olive oil. Cut the halloumi into slices just under 1cm thick. Brush your Cajun infused oil over the halloumi.

5

Mix the sour cream with a tiny bit of your garlic paste and a small pinch of salt and pepper. Give it a taste and add more garlic paste (if you need to) until it tastes just right.

Cook halloumi.
6

When your sweet potato wedges are 5 mins away from cooked, heat a non-stick frying pan on medium-high heat. Once the pan is hot, gently lay in your halloumi and cook for 2 mins on each side, turning only once.

7

Cut the buns in half and put them in your oven for 2 mins (no more!) to crisp them up. Meanwhile very, very finely slice (i.e. ‘shred’) the baby gem lettuce widthways. Serve your halloumi inside your buns with your lettuce, tomato slices, a dollop of garlic sauce and your sweet potato wedges on the side.

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds