Crispy crumbed haloumi burger with pickled beetroot & wedges
Print RecipeServings: people
(When adjusting servings round up or down to suit the ingredients and your desired taste)
Keywords: 4+ veg serves, dairy, egg free, family, family friendly, gluten free, sesame, Veggie
Equipment
- 1 Oven tray
- Baking paper
- 1 Frypan
- 1 Small bowl
- 2 Shallow bowls or plates
Ingredients
Wedges
- 800 g potatoes or frozen wedges
- 1 tbsp / 15 ml olive oil
- 1 tbsp barbecue seasoning
Pickled beetroot
- 1 tbsp / 15 ml apple cider vinegar
- 2 tsp honey
- 1 beetroot
Haloumi patties
- 400 g haloumi
- ¼ cup / 30 g flour or gluten-free flour
- 1 egg
- 1 cup / 60 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp black sesame seeds optional
- 15 ml / 15 ml olive oil
Buns
- 4 burger buns or gluten-free buns
Filling
- ½ iceberg lettuce or similar
- 2 tomato
To serve
- ¼ cup / 60 g mayonnaise
Instructions
Before you start
- Preheat the oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper.
Make wedges
- Slice the unpeeled 800 g potatoes into wedges and toss them on the prepared oven tray with 1 tbsp olive oil and 1 tbsp barbecue seasoning. Season with salt and pepper and cook for 20-25 minutes, until tender. Turn once during cooking.
Make pickle beetroot
- Combine 1 tbsp apple cider vinegar and 2 tsp honey in a small bowl with a pinch of salt. Peel and julienne 1 beetroot and toss with the vinegar and honey mixture. Set aside to marinate, tossing occasionally. (Or you can blend it all together with a blender for a relish).
Prep haloumi patties
- Pat 400 g haloumi dry and slice into 1cm thick patties. Season with salt and pepper. Add ¼ cup flour to a plate or shallow bowl. Whisk 1 egg in a separate shallow bowl and combine 1 cup panko breadcrumbs and 1 tbsp black sesame seeds on a separate plate. Coat the haloumi patties in the flour mixture, then dip into the egg to coat and then press them into the breadcrumbs firmly to coat.
Toast buns
- Meanwhile, cut 4 burger buns in half. When the wedges have 5 minutes of cooking time remaining, place the buns on an oven tray above the wedges and cook for about 5 minutes, until heated through.
Cook haloumi patties
- Then heat 15 ml olive oil in a large frypan on medium heat. Cook the haloumi for 2-3 minutes on each side, or until golden and crispy. Set aside on a paper towel-lined plate.
Prep fillings
- Thinly slice 2 tomato into rounds. Thinly slice or julienne 1/2 iceberg lettuce.
To serve
- Spread the buns with mayonnaise. Fill with the lettuce, crispy-crumbed haloumi, tomato and top with the pickled beetroot. Serve the barbecue wedges on the side.
Nutrition
Calories: 917kcal | Carbohydrates: 86g | Protein: 37g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 47mg | Sodium: 1673mg | Potassium: 1297mg | Fiber: 9g | Sugar: 14g | Calcium: 1200mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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