BBQ Halloumi Burger & Onion Chutney
with Kūmara Fries & Mayonnaise- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Soy
- Fish
- Eggs
Quick juicy halloumi seasoned with a barbecue zap is a smokey dream come true for your taste buds. Place it between two buns, serve with vibrant kūmara fries and glaze the chicken with an onion chutney to elevate these burgers to the next level.
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
2
Kumara
1
Tomato
1 packet
Mayonnaise
(May be present: Sesame, Soy, Fish, Eggs)
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
BBQ Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kumara, then cut into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes. • In a medium bowl, place haloumi and cover with water to soak.
• While kumara fries are baking, thinly slice tomato. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add haloumi, season with salt and pepper and turn to coat. Set aside.
• When kumara fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently turn haloumi to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Spread burger bun base with mayonnaise. Top with barbecue haloumi and spoon over any remaining glaze, sliced tomato and some mixed salad leaves. Serve with kumara fries and remaining mayonnaise. Enjoy!
