Cajun-Inspired Chicken Halloumi Burgers
with Potato Wedges and Garlic Mayo
Ingredients: Yellow potato • Chicken thighs • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
350 g
Yellow Potato
1 unit(s)
Garlic, cloves
1 unit(s)
Tomato
56 g
Baby Spinach
5 g
Cajun Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten)
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Egg)
90 mL
Dill Pickle, sliced
270 g
Chicken Thighs
Not included in your delivery
0.06 tsp
Pepper*
3 tbsp
Oil*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- 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.
- To a small bowl, add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar. Season with pepper, then stir to combine. Set aside.
- In a medium bowl, whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil.
- Add halloumi slices.
- Gently stir to coat completely. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry 4-5 min per side until golden and cooked through.** Transfer to a plate and cover to keep warm.
- Halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep your eye on buns so they don't burn.)
- Heat the same pan over medium-high.
- When hot, add halloumi to the dry pan. Cook for 2-3 min per side, until golden. (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 servings.)
- Spread half the garlic mayo on bottom buns, then stack with chicken, 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.
If you've opted to add chicken thighs, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 4-5 min per side until golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook halloumi in step 5.
Stack buns with chicken.
