Sweet Chilli Halloumi Burgers
with Wedges & Salad
- Milk
- May contain traces of allergens
- Celery
This HelloFresh recipe of Halloumi Burger With & Roasted Pepper is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day.
Ingredients
450
Potatoes
1
Bell Pepper
(May be present: Celery)
250
Halloumi
(Contains: Milk)
1
Baby Gem Lettuce
2
Mayonnaise
2
Burger Buns
32
Sweet Chilli Sauce
1
Carrot
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of salty halloumi, roasted pepper, and sweet chilli sauce is widely praised as a winning match. Some found the overall dish a little bland, particularly the wedges and salad.
- Ease of prep: Most found this straightforward and quick to pull together, though a few noted the timings felt slightly tight.
- Suggestions: Add paprika or a spice rub to the wedges before roasting for extra flavour; soaking the halloumi beforehand can help reduce saltiness. Mixing a little sweet chilli sauce into the mayo dressing, or swapping plain mayo for garlic mayo, adds a welcome lift to the salad. Ensure the pepper used is red or yellow rather than green, as green pepper can taste bitter with the sweet chilli glaze.
- Next-day meals: The coleslaw-style salad does not keep well overnight, so it is best made fresh and eaten on the day.
- Portions: Some felt the amount of halloumi per burger was generous to the point of being heavy; using slightly thinner slices can make the burger easier to eat and less salty overall.
