Halloumi And Sweet Potato Burgers Recipes

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HALLOUMI AND SWEET POTATO BURGERS



Halloumi and Sweet Potato Burgers image

Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.

Provided by Heather Thomas

Yield 4 servings

Number Of Ingredients 14

500g (1lb 2oz) sweet potatoes, peeled and cubed
175g (6oz) kale, shredded
1 tbsp olive oil, plus extra for frying
8 spring scallions, finely chopped
2 garlic cloves, crushed
1 red chile, deseeded and diced
A handful of cilantro, chopped
2 tbsp all-purpose flour
50g (2oz or generous 1/4 cup) sesame seeds
250g (9oz) halloumi, sliced
4 whole-grain burger buns
1 ripe avocado, peeled, pitted, and mashed
Sea salt and freshly ground black pepper
Store-bought chile jam, to serve

Steps:

  • Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher - don't mash to a purée.
  • Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
  • Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2-3 minutes without coloring. Stir in the cilantro.
  • Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
  • Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3-4 minutes each side until golden brown. Remove and drain on paper towels.
  • Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
  • Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.

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