Cajun-Inspired Halloumi Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cajun-Inspired Halloumi Burgers

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.

Tags:
Veggie
Spicy
Quick Prep
Low CO2
Allergens:
Milk
Sulphites
Egg
Mustard
Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories1080 kcal
Fat71 g
Saturated Fat27 g
Carbohydrate77 g
Sugar10 g
Dietary Fiber7 g
Protein41 g
Cholesterol65 mg
Sodium2550 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Strainer
Small Bowl
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Roast potato wedges
1

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.

Prep
2

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.

Marinate halloumi
3

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.

Toast buns
4

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!)

Fry halloumi
5

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!)

Finish and serve
6

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.