Pesto Haloumi Burgers
with Rosemary Sweet Potato Chips
We’re so excited about this burger! Crispy chunks of squeaky haloumi and bold pesto on a crispy baked roll will delight your tastebuds, and along with side of crunchy sweet potato chips? Let’s just say you won’t need that pub burger menu with this recipe under your belt.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
1 bunch
rosemary
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
½ block
haloumi
(Contains: Milk;)
1 bag
rocket leaves
1
tomato
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
Not included in your delivery
3 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into chips (unpeeled). Pick the rosemary leaves and finely chop. Slice the haloumi and tomato. Wash the rocket leaves.
Place the sweet potato on a lined oven tray and toss in the olive oil and rosemary. Season with salt and pepper and cook for 35-40 minutes or until tender and golden. Add the bake-at-home burger buns to the oven in the last 5 minutes to bring them to life.
Just before serving, heat a greased medium frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.
To assemble the burgers, halve the buns and fill them with the rocket, tomato, haloumi and a generous dollop of the traditional pesto. Serve with the golden sweet potato rosemary chips on the side. Yum!
