Cajun-Inspired Halloumi Burgers
with Potato Wedges and Garlic Mayo
This vegetarian burger will blow you away! Salty and savoury halloumi tossed in Cajun seasoning pairs perfectly with potato wegdes 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.
Ingredients
1 unit
Halloumi Cheese
(Contains Milk)
350 g
Yellow Potato
1 unit
Garlic, cloves
95 g
Tomato
56 g
Baby Spinach
1 tbsp
Cajun Spice Blend
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Brioche Bun
(Contains Egg, Wheat)
90 mL
Dill Pickle, sliced
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Pepper*
0.13 tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and Zesty Garlic Blend, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, 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 (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with pepper, then stir to combine. Set aside.
Whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil 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 buns 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 potato wedges between plates. Serve remaining garlic mayo on the side for dipping.
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