Sesame-Crusted Halloumi & Chicken Burger
with Beetroot Relish & Spiced Wedges
- Sesame
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Eggs
- Wheat
- Fish
- Milk
- Gluten
Serve up a hearty burger made with a golden "patty" of sesame-coated halloumi! A smear of dill-parsley mayo and sweet and tangy beetroot relish turns this veggie dinner into a taste sensation.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
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)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
1 packet
Halloumi
(Contains: Milk)
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Carrot
1 packet
Shredded Cabbage Mix
1 sachet
Kiwi Spice Blend
320 g
Chicken Breast
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Kiwi spice blend and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, grate carrot. Slice halloumi in half crossways to get 1 thin steak per person. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the halloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.
• When the wedges have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bow,l combine shredded cabbage, carrot, a drizzle of olive oil and vinegar. Season to taste.
• Spread burger buns with a layer of dill & parsley mayonnaise. Top with the chicken, crumbed halloumi, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayo. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The beetroot relish and dill-parsley mayo were widely praised as standout flavour pairings with the halloumi; some reviewers found the overall burger a little sweet and felt it could use a more savoury element.
- Ease of prep: The three-step crumbing process (flour, egg, breadcrumbs) was noted by several reviewers as more involved and messy than expected for a quick meal. Some found skipping the crumb and cooking the halloumi plain still produced a tasty result.
- Suggestions: Slice the halloumi thinner than instructed if you find a thick slab too rich; several reviewers noted that thinner slices cooked more evenly and were easier to eat. Ensure the oil is at the right temperature before adding the crumbed halloumi, as some reviewers found the crumb tended to fall off in the pan.
- Portions: A couple of reviewers mentioned the beetroot relish could be more generous, and one noted the potato portion felt a little light.
- Cooking tip: One reviewer noted the oven temperature may cause the spice mix on the wedges to over-char, so consider checking them a few minutes early and using only half the breadcrumbs for two servings to reduce waste.
