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.
/ serving 4 people
/ serving 4 people
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Burger Bun(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)
Salt and Pepper*
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.