HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Halloumi Burgers
Cajun Halloumi Burgers

Cajun Halloumi Burgers

with Sweet Potatoes and Garlic Mayo

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This vegetarian 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 of pan-fried halloumi.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


340 g

Sweet Potato

1 unit

Garlic, cloves

80 g

Roma Tomato

56 g

Baby Spinach

1 tbsp

Cajun Spice Blend

½ tsp

Garlic Salt

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Brioche Bun

(ContainsEgg/Oeuf, Wheat/Blé)

90 mL

Dill Pickle, sliced

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1140 kcal
Fat75 g
Saturated Fat28 g
Carbohydrate81 g
Sugar18 g
Dietary Fiber10 g
Protein46 g
Cholesterol75 mg
Sodium2860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt (use all for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.


While sweet potatoes roast, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Peel, then mince or grate garlic. Cut tomato into 1/4-inch slices. Drain, then roughly chop pickles. Add mayo, 1/4 tsp garlic and 1/8 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.


Whisk together Cajun Spice Blend, remaining garlic and 2 tbsp oil (dbl for 4 ppl) in a medium bowl. Add halloumi slices. Gently stir to coat completely. Set aside.


Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 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 halloumi to the dry pan. Cook until golden-brown, 2-3 min per side. (NOTE: Reduce heat to medium after you flip slices if they're too dark!) (TIP: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl!)


Spread half the garlic mayo on bottom buns, then stack with halloumi, pickles, spinach and tomatoes. Close with top buns. Divide halloumi burgers and sweet potatoes between plates. Serve remaining garlic mayo on the side for dipping.