Shallot, sweet potato and halloumi burgers

Shallot, sweet potato and halloumi burgers
  • 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
  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.


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