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

1

Halloumi**

½

Sour Cream

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.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®