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Cajun Halloumi Burgers

Cajun Halloumi Burgers

with Sweet Potatoes and Garlic-Mayo

Great to Grill
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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.

Allergens:Milk/LaitSulphites/SulfiteEgg/OeufMustard/MoutardeWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

400 g

Halloumi Cheese

(ContainsMilk/Lait)

680 g

Sweet Potato

6 g

Garlic

160 g

Roma Tomato

113 g

Baby Arugula

2 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

½ cup

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

4 unit

Burger Bun

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

Not included in your delivery

6 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4895 kJ
Calories1170 kcal
Fat81 g
Saturated Fat25 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber9 g
Protein31 g
Cholesterol140 mg
Sodium1790 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Peeler
Garlic Press
Paper Towel
Small Bowl
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

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.)

6

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.