HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Chipotle Mayo Burger
Haloumi & Chipotle Mayo Burger

Haloumi & Chipotle Mayo Burger

with Spiced Sweet Potato Fries

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This squeaky burger gets a big "yes, please!" from all of our recipe testers, and for good reason. With tangy beetroot relish, smokey mild chipotle mayo and a fresh touch from tomato and salad leaves, every bite is a true delight.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 sachet

paprika spice blend


1 packet



1 packet



½ packet

mild chipotle sauce





brown onion




bake-at-home burger buns

(ContainsMilk, Egg, Soy, GlutenMay be present Tree Nuts, Sesame, Lupin)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4022 kJ
Fat44.4 g
of which saturates17.8 g
Carbohydrate96.8 g
of which sugars42.3 g
Protein33.9 g
Sodium1496 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the paprika spice blend and season with pepper. Toss to coat. Bake until tender, 20-25 minutes. TIP: Divide the sweet potato between two trays if it can't fit in a single layer!


While the sweet potato is baking, cut the haloumi into 1cm slices (you should get 2 pieces per person).


In a small bowl, combine the mayonnaise and mild chipotle sauce (see ingredients). Thinly slice the tomato. Thinly slice the brown onion. Grate the beetroot (unpeeled). TIP: Wear rubber gloves when grating the beetroot to avoid staining your hands.


Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper. TIP: Store any leftover beetroot relish in the fridge!


When the fries have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Meanwhile, place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.


Divide the spiced sweet potato fries between plates. Spread the burger buns with the chipotle mayonnaise and top with the beetroot relish, mixed salad leaves, haloumi and tomato. Serve with any remaining chipotle mayonnaise