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Halloumi Burger
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Halloumi Burger

Halloumi Burger

with Roasted Pepper & Sweet Chilli Sauce

Quick, colourful and satisfying: here’s the burger that’ll make the other burgers jealous. Coated in sticky sweet chilli sauce, we’ve stacked up layers of halloumi and charred peppers in a toasted bun, and served it with a simple baby gem and chickpea salad for a vegetarian quick-fix dinner you’re going to love.

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Baby Gem Lettuce

250

Halloumi

2

Burger Buns

1

Green Pepper

(May contain Celery)

1

Carrot

2

Mayonnaise

450

Potatoes

32

Sweet Chilli Sauce

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Nutritional information

Energy (kcal)1021 kcal
Energy (kJ)4272 kJ
Fat53 g
of which saturates21 g
Carbohydrate98 g
of which sugars20 g
Protein42 g
Salt4.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grill Pan
Sieve
Bowl
Plate

Instructions

Roast the Wedges
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Prep Time
2

Halve the peppers lengthways and remove the core and seeds. Slice the halloumi into 2 slices per person. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim, peel and coarsely grate the carrot. Pop the lettuce and carrot in a bowl and set aside.

3

When the potatoes have 20 mins left lay the pepper halves, cut side down, on another tray. Drizzle over a little oil, season with salt and pepper and roast in your oven for the remainder of the potato cooking time. TIP: The peppers should go soft and slightly charred at the edges.

Fry the Halloumi
4

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the halloumi slices and fry until golden brown, 3-4 mins on each side. Meanwhile, stir half the mayonnaise into the lettuce and carrot and season with a good pinch of salt and pepper. Cut the burger buns in half.

Finish Up
5

When the potatoes and peppers have 2-3 mins left, pop the buns into the oven to warm through and toast slightly. Remove the halloumi pan from the heat and drizzle in half the sweet chilli sauce. Carefully turn the halloumi slices to coat them in the chilli sauce.

Serve
6

To assemble the burgers, spread a little of the remaining mayo on the base of each bun. Top with a slice of halloumi, the roasted pepper and another slice of halloumi. Drizzle with the remaining sweet chilli sauce then pop the bun lid on top. Serve with wedges and salad alongside. Enjoy!