HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Chargrilled Capsicum Burger
Haloumi & Chargrilled Capsicum Burger

Haloumi & Chargrilled Capsicum Burger

with Sweet Potato Wedges

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Prepare to fall in love with haloumi all over again when you taste this irresistible burger. With chargrilled capsicum relish and caramelised onion also in the mix, plus sweet potato wedges on the side, this dinner is totally dishy!


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 block




brown onion


bake-at-home burger buns

(ContainsMilk, Gluten, Soy, EggMay be present Tree Nuts, Sesame, Lupin)



1 tub

chargrilled capsicum relish

(May be present Tree Nuts, Egg)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

warm water

½ tbs

brown sugar

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

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3346 kJ
Energy (kJ)0 kJ
Fat35.4 g
of which saturates17.1 g
Carbohydrate80.9 g
of which sugars27.4 g
Dietary Fibre0 g
Protein31.5 g
Cholesterol0 mg
Sodium1235 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
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-thick wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then roast until golden and tender, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.


While the wedges are roasting, slice the haloumi to get 1 thin piece per person, each a similar width to a burger bun. Place the haloumi slices in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps mellow out the saltiness!


Thinly slice the brown onion. Heat a drizzle of olive oil in a medium frying pan over a medium- high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the warm water, brown sugar and balsamic vinegar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with salt and pepper. Transfer to a bowl.


While the onion is caramelising, place the bake-at- home burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.


Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. Cook until golden, 2 minutes each side. Thinly slice the tomato.


Slice the burgers buns in half. Spread the chargrilled capsicum relish over the bases. Top with a handful of mixed salad leaves, the tomato slices, haloumi and caramelised onion. Serve the sweet potato wedges on the side.