appetite magazine
Shallot, sweet potato and halloumi burgers
 
 
Author:
Ingredients
  • 400g echalion shallots, peeled and halved
  • 250g pack halloumi, sliced into 8
  • 1 large or 2 small sweet potatoes, thinly sliced
  • 1 red chilli, deseeded and chopped
  • Handful fresh mint leaves, chopped
  • Zest 1 lime, grated
  • Juice ½ lime
  • Olive oil to drizzle
  • 1 large ripe avocado, skinned, de-stoned and chopped
  • 2 tbsp double cream
  • 1 tsp red wine vinegar
  • Small handful fresh coriander, chopped
  • A squeeze of lime
  • Salt and pepper
  • 4 burger buns
  • A little gem, leaves separated
  • Tomato chilli jam
Method
  1. Put the shallots, halloumi and sweet potato in a mixing bowl with the chilli, mint, lime zest and juice and tablespoon of olive oil.
  2. Mash the avocado with the cream, vinegar, coriander and lime and season.
  3. Heat a barbecue or griddle pan, then cook the sweet potato and shallots for 5 mins on each side or until charred and tender. Cook the halloumi for 1 min on each side or until charred.
  4. Halve and toast the burger buns.
  5. Spread the mashed avocado onto the toasted bun bases, add a couple of little gem leaves then top with the shallots, halloumi and sweet potato. Pop the top of the bun on and serve with tomato chilli jam.
Recipe by appetite magazine at https://www.appetitemag.co.uk/shallot-sweet-potato-and-halloumi-burgers/