Haloumi & Chicken Burger
with Tomato Relish & Sweet Potato Wedges
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
330 g
Chicken Breast
1 packet
Haloumi
(Contains: Milk)
2
Bake-At-Home Burger Buns
(Contains: Milk, Eggs, Gluten, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
2
Sweet Potato
1 packet
Tomato Relish
1
Cucumber
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber. • Thinly slice red onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Halve bake-at home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Meanwhile, drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Return frying pan to medium-high with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• Spread tomato relish over the bases of the burgers. Top with mixed salad leaves, cucumber, haloumi, chicken and caramelised onion. Serve with sweet potato wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of haloumi, caramelised onion, and tomato relish was widely praised, though some found the overall burger a little mild or the relish too overpowering.
- Ease of prep: Most found this a quick and straightforward mid-week meal, with the caramelised onion being a particularly enjoyable step.
- Suggestions: Several customers recommended adding a creamy sauce such as garlic aioli alongside or instead of the tomato relish, and some boosted the burger with extras like avocado, beetroot, field mushroom, or capsicum. A spice or herb blend on the haloumi was also suggested to lift its flavour, and cutting the haloumi into quarters rather than halves made it easier to cook and assemble.
- Leftovers: This burger was best enjoyed fresh, as at least one customer found it did not hold up as well the next day.
- Portions: A number of customers felt the haloumi portion was too small to taste through the burger, and some added an extra onion or additional toppings to bulk it out.
- Wedges: Many customers preferred regular potato wedges over sweet potato, and several suggested serving a dipping sauce such as garlic aioli alongside; microwaving the sweet potato before baking was one tip offered for crispier results.
