Sticky Sweet Chilli Halloumi Burger
with Wedges, Pickled Carrot and Baby Gem Salad
Make a sensational stack with our Sticky Sweet Chilli Halloumi Burger. Salty-sweet glazed halloumi, baby gem and fresh tomatoes make a mouthwatering burger, served up with wedges and a pickled carrot salad for a hearty feast!
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.
Ingredients
450 grams
Potatoes
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Carrot
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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.
Drain the halloumi, then cut it into 2 slices per person. Place them into a small bowl of cold water and leave to soak.
Thinly slice the tomato.
Trim the baby gem, separate 2 leaves per person and set aside for the burger. Thinly slice the remaining baby gem.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
When the wedges have 10 mins of roasting time remaining, 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 large frying pan on medium-high heat.
Once hot, lay in the halloumi and fry until golden brown, 2-3 mins each side.
When you're almost ready to serve, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
Toss the carrot ribbons and chopped baby gem through the dressing.
Remove the halloumi pan from the heat and drizzle over half the sweet chilli sauce. Carefully turn the halloumi slices until coated.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases.
Top the bases with a slice of halloumi, the reserved baby gem leaves, tomato slices and another halloumi slice. Drizzle over the remaining sweet chilli sauce, then sandwich shut with the bun lids.
Serve your halloumi burgers with the wedges and salad alongside.
Enjoy!
