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Halloumi and Spring Onion Fritter Burger

Halloumi and Spring Onion Fritter Burger

with Harissa Burger Sauce, Spiced Potatoes and Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on May 27, 2025

Bringing together American burgers and Middle Eastern ingredients, this dish is a showcase of fusion flavours. Crispy, golden halloumi and spring onion fritters nod to Middle Eastern flavours, while the classic burger format complete with soft bun and a smoky-sweet harissa-burger sauce brings a familiar, indulgent American touch. It’s a satisfying fusion of bold texture and bright, savoury flavour.

Tags:
Veggie
Allergens:
Milk
Wheat
Cereals containing gluten
Barley
Sulphites
Egg
Mustard

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 25 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 sachet(s)

Chermoula Spice Mix

225 grams

Halloumi

(Contains: Milk)

2 unit(s)

Spring Onion

75 grams

Plain Flour

(Contains: Wheat, Cereals containing gluten)

50 grams

Harissa Paste

1 unit(s)

Medium Tomato

2 unit(s)

Burger Buns

(Contains: Wheat, Cereals containing gluten, Barley)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

45 grams

Burger Sauce

(Contains: Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

1 unit(s)

Egg

2 tbsp

Water

½ tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)4681 kJ
Energy (kcal)1119 kcal
Fat53.2 g
of which saturates19.9 g
Carbohydrate115 g
of which sugars24.8 g
Dietary Fibre8.6 g
Protein43.7 g
Salt4.3 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Serrated Knife
Box Grater
Medium Bowl
Small Bowl
Large Frying Pan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the salad potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Sprinkle over half the chermoula spice mix and 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.

2

Meanwhile, drain and coarsely grate the halloumi. Trim and thinly slice the spring onions. 

In a medium bowl, combine the grated halloumi, spring onions, plain flour, egg and water (see pantry for all three amounts). Sprinkle in the remaining chermoula spice mix and spoon in half the harissa paste.

Season with pepper and mix to combine into a thick batter. Set aside for now. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour if you have any at home!

3

Meanwhile, cut the tomato into 1cm chunks. Halve the burger buns.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the tomato chunks and season with salt and pepper. Mix well and set aside for later. 

In a small bowl, combine the burger sauce and remaining harissa paste. Set aside for now. 

4

Heat a large frying pan on medium-high heat with enough oil to coat the bottom of the pan. 

Once hot, place heaped tablespoons of the fritter mixture, 2 per person (in batches), into the pan.

Flatten slightly with the back of your spoon. Fry until golden and cooked through, 2-3 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up. TIP: Add extra oil to the pan in between batches if needed. 

5

Meanwhile, when everything's almost ready, pop the buns in the oven to warm through, 2-3 mins. 

Add the rocket to the tomato bowl and toss to coat in the dressing.

Once all the halloumi fritters have cooked through, drizzle over the honey (see pantry for amount).  

6

When everything's ready, transfer the buns to your serving plates. Spread the harissa burger sauce over the bun bases and lids. 

Top the bases with the stacked fritters and some dressed rocket leaves, then sandwich shut with the bun lids.

Serve the spiced wedges and remaining salad alongside to finish. 

Enjoy!

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