Halloumi and Aubergine Burger
with Harissa Relish and Potato Wedges
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Egg
- Milk
- Soya
Our Halloumi and Aubergine Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450
Potatoes
1
Garlic Salt
½
Aubergine
(May be present: Celery)
250
Halloumi
(Contains: Milk)
2
Glazed Burger Bun
(Contains: Cereals containing gluten May be present: Egg, Milk, Soya)
20
Onion Marmalade
25
Harissa Paste
20
Wild Rocket
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the aubergine (see ingredients for amount) then slice into rounds approximately 2cm thick. Slice the halloumi into 3 slices per person, then place them into a small bowl of cold water and leave to soak. Halve the burger buns.
Pop the aubergine onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast the aubergine on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, mix together the onion marmalade and harissa paste (see ingredients for amount - add less if you don't like heat) in a small bowl. Set your harissa relish aside.
When 10 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat once cooked.
Just before serving, pop your burger buns onto the aubergine baking tray to warm through, 2-3 mins. When ready, lay the halloumi slices on the warmed bun bases. Top with the aubergine rounds, then the rocket. Spread a generous amount of harissa relish on the bun lids and then place on top. Serve up your burgers with the potato wedges alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The harissa and onion marmalade relish is a standout combination, and the halloumi and aubergine pairing wins over even committed meat-eaters. Some find the harissa quite spicy, so add it gradually if you prefer a milder burger.
- Ease of prep: Most find this straightforward and quick to pull together, though the aubergine can take longer to roast than expected.
- Suggestions: Season the aubergine well before roasting, and consider brushing it with harissa during cooking to boost flavour. Adding the relish to a little mayo softens the heat and helps it spread more easily. Spicing the potato wedges with rosemary or garlic salt makes them more interesting. Cut aubergine slices thickly, as they shrink considerably in the oven; some recommend finishing them in a frying pan or under the grill if they need more colour.
- Next-day meals: Leftovers keep well, and some find the filling works across two buns per person rather than one for a better balance.
- Portions: A side salad with tomatoes or a simple dressed rocket salad alongside the wedges helps balance what can otherwise feel like a carb-heavy plate.
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