HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Haloumi Burgers
Pesto Haloumi Burgers

Pesto Haloumi Burgers

with Rosemary Sweet Potato Chips

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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.

Allergens:GlutenMilkSoyEggTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato

1 bunch



bake-at-home burger buns

(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)

½ block



1 bag

rocket leaves



2 tbs

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

3 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2910 kJ
Fat32.2 g
of which saturates10.1 g
Carbohydrate65.3 g
of which sugars14.6 g
Dietary Fibre0 g
Protein27.9 g
Cholesterol0 mg
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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!