Cajun Halloumi Burgers
with Sweet Potatoes and Garlic-Mayo- Milk
- Sulphites
- Egg
- Mustard
- Gluten
This non-traditional vegetarian take on a burger will blow you away! Salty and savoury halloumi tossed in Cajun seasoning pairs perfectly with sweet potato fries and garlicky mayo. You'll love the rich toasted flavour that pan-fried halloumi gets.
Ingredients
400 g
Halloumi Cheese
(Contains: Milk)
680 g
Sweet Potato
6 g
Garlic
160 g
Tomato
113 g
Baby Arugula
2 tbsp
Cajun Seasoning
(Contains: Sulphites)
1 tsp
Garlic Salt
½ cup
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
4 unit
Burger Bun
(Contains: Egg, Gluten, Milk)
Not included in your delivery
6 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast sweet potatoes and toast buns). Start prepping when oven comes up to temperature!
Wash and dry all produce.* Peel, then cut sweet potatoes into 1/4-inch matchstick fries. On a baking sheet, toss sweet potatoes, 2 tbsp oil and 1 tsp garlic salt. Season with pepper. Roast in middle of oven, turning halfway through cooking, until golden-brown, 24-26 min.
Meanwhile, cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. Peel, then mince or grate garlic. Thinly slice tomatoes. In a small bowl, stir together mayo and half the garlic. Season with pepper. Set aside.
Meanwhile, in a large bowl, whisk together Cajun seasoning and remaining garlic with 4 tbsp oil. Add halloumi slices. Gently stir to coat all over. Set aside.
Halve buns, then arrange on another baking sheet cut-side up. Toast in top of oven, until lightly golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Heat a large non-stick pan over medium-high heat. When hot, add half the halloumi to dry pan. Cook, until golden-brown, 2-3 min per side. When done, transfer to a plate and set aside. Repeat with remaining halloumi. (NOTE: Reduce heat to medium when you flip slices if they are becoming too dark! This will depend on your stove top.)
Spread half the garlic-mayo on bottom buns. Divide halloumi slices between buns. Top with arugula and tomatoes and top bun. Divide halloumi burgers and sweet potatoes between plates. Serve remaining garlic-mayo on the side for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Cajun seasoning is a standout, adding a bold kick that pairs well with the halloumi; some reviewers found the assembled burger delicious once the garlic mayo, tomato, and toppings balanced out the saltiness.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together, with minimal dishes and clear steps.
- Suggestions: Saltiness is the most common concern — consider rinsing the halloumi thoroughly, using only half the Cajun spice blend, or mixing the seasoning into extra mayo as a sauce rather than coating the cheese dry. Leaving pickles and tomatoes sliced rather than chopped helps keep the burger tidier and easier to eat. Some reviewers also found that the sweet potato fries benefited from a few extra minutes in the oven, or from being moved to the top rack, to achieve a crispier result. Allowing the halloumi to marinate a little longer in the Cajun-garlic oil may help the flavour absorb more evenly before pan-frying.
- Leftovers: This dish is best enjoyed fresh, as the halloumi hardens as it cools and does not reheat as well the next day.
- Assembly: The stacked burger can be tricky to eat neatly; some reviewers suggest a slightly larger bun and keeping toppings whole rather than chopped to help everything hold together.
