Halloumi Burger with Sweet Potato Fries and Ballymaloe Original or Pepper Relish

Halloumi Burger
  • Cooking Time: 20 minutes - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 2
  • Allergens: Dairy, gluten, mustard seeds

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Description

This halloumi burger is utterly delicious and made even more so, with the addition of some sweet potato fries and a generous helping of Ballymaloe Original Relish. For those seeking a little heat, try Ballymaloe Pepper Relish instead – it’ll bring some spice, but not enough to overwhelm the other flavours.

Ingredients

  • 2 brioche buns
  • 200g Halloumi cheese (thickly sliced)
  • 1 large sweet potato
  • 2 tbsp olive oil
  • ¼ red onion
  • 1 large beef tomato
  • Handful of rocket
  • 4 tbsp Ballymaloe Original Relish

Dietary Suitability

  • Contains Dairy
  • Contains gluten
  • Contains mustard seeds

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. To make your sweet potato fries, cut your sweet potato into skinny fries, then cook in boiling water for 7 minutes. Drain and place on a baking tray with a tablespoon of oil and cook for 20 minutes in your preheated oven.
  3. Heat a griddle pan. Brush both sides of the thickly-sliced halloumi with oil and place on the heated griddle (a non-stick frying pan is equally as good). Cook until the halloumi is deliciously charred (around 3 minutes each side).
  4. Place the brioche puns on the griddle/non-stick pan for 2 minutes or until toasted and golden.
  5. Slather both sides of the brioche bun with Ballymaloe Original or Pepper Relish and top the base with half of the seared Halloumi, tomato slices, red onion and rocket.
  6. Pop on the lid and serve with a side of crunchy sweet potato fries and a dipping bowl of extra Ballymaloe Original or Pepper Relish.

  • Cooking Time: 20 minutes - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 2
  • Skill: Easy
  • Allergens: Dairy, gluten, mustard seeds

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