Halloumi and sweet potato burgers with chilli, mint and mashed avocado

Halloumi and sweet potato burgers with chilli, mint and mashed avocado
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, plus marinating

Slices of halloumi and sweet potato are marinated, grilled and placed in burger buns spread with a generous amount of smashed avocado. That’s vegetarian barbecuing done right.

Nutrition: per serving

Calories
735kcals
Fat
39.9g (14.6g saturated)
Protein
23.7g
Carbohydrates
66.8g (9.3g sugars)
Fibre
7.2g
Salt
3.2g
Calories
735kcals
Fat
39.9g (14.6g saturated)
Protein
23.7g
Carbohydrates
66.8g (9.3g sugars)
Fibre
7.2g
Salt
3.2g

Ingredients

  • 250g pack halloumi, sliced into 8
  • 1 large or 2 small sweet potatoes, thinly sliced (don’t peel)
  • 1 red chilli, deseeded and chopped
  • Handful fresh mint leaves, sliced
  • Grated zest 1 lemon, juice ½
  • Olive oil to drizzle
  • 1 large ripe avocado, chopped
  • 2 tbsp mayonnaise
  • Small handful fresh coriander
  • Juice 1 lime
  • 4 burger buns, halved and toasted
  • 2 roasted red peppers from a jar, drained, sliced (we like Karyatis)
  • Handful wild rocket or basil to serve

Method

  1. Put the halloumi and sweet potato in a mixing bowl with the chilli, mint, lemon zest and juice and a glug of oil. Leave for 30 minutes to marinate.
  2. Mash the avocado with the mayo, coriander, lime and some salt and black pepper.
  3. Heat a barbecue or griddle pan, then cook the sweet potato for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
  4. Spread the mashed avocado onto the toasted bun bases, then top with halloumi, sweet potato and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.

delicious. tips

  1. Next time swap the sweet potato for aubergine or courgette. Or if you aren’t vegetarian, add thin slices of grilled chorizo to serve.

  2. Marinate the halloumi and sweet potato (step 1) up to an hour ahead.

    Make the mashed avocado (step 2) a few hours ahead and chill, with cling film on the surface to prevent browning.

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