Halloumi And Sweet Potato Burgers Recipes
HALLOUMI AND SWEET POTATO BURGERS
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
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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- Put the halloumi and sweet potato in a mixing bowl with the chilli, mint, lemon zest and juice and a glug of oil. Leave for 30 minutes to marinate.
- Heat a barbecue or griddle pan, then cook the sweet potato for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
- Spread the mashed avocado onto the toasted bun bases, then top with halloumi, sweet potato and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.
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