Cajun Halloumi Burgers with Chunky Sweet Potato Chips
Nutrition per serving
| Calories | 1,094 kcal |
| Protein | 48.6 g |
| Carbs | 72.3 g |
| Fats | 68.3 g |
| Saturated Fat | 37.3 g |
| Monounsaturated Fat | 11.6 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 16.1 g |
| Fiber | 7.3 g |
| Sodium | 2,700 mg |
Ingredients
| Tomatoes, Vine Ripened (on the Vine) | |
| Garlic | |
| Sweet Potato | |
| Cajun Seasoning | |
| Sour Cream | |
| Romaine Lettuce | |
| Olive Oil | |
| Halloumi | |
| Brioche Bun |
1. Preheat the oven to 200 C (392 F).
2. Slice the tomatoes into ½ cm rounds.
3. Peel/chop a quarter of the garlic clove and leave the other quarter un-chopped. Place the chopped garlic with a small pinch of salt and pepper onto a chopping board and use the flat part of a knife to mash the garlic against the cutting board into a paste
4. Wash the skin of the potato, slice in half lengthways and slice one half into 4 wedges.
5. Finely shred the lettuce.
6. Place the potatoes onto a baking tray and coat in ½ a tbsp of oil and sprinkle over a pinch of salt and pepper. Cook near the top of the oven for 15-20 minutes until golden and crispy around the edges.
7. In a small bowl, mix together the Cajun spice with ½ a tbsp of olive oil. Slice halloumi into 1cm thick slices and coat both sides in the Cajun mixture.
8. In another bowl, mix together the sour cream with some of the garlic paste and a pinch of salt and pepper. Add more garlic paste if desired.
9. 5 Minutes towards the end of the sweet potatoes cooking, heat a non-stick pan over medium-high heat. Add the halloumi and cook for a 1-2 minutes on each side until golden.
10. Slice the bun in half and toast in the oven for 2 minutes.
11. Place the halloumi onto the bottom half of the bun, then place the lettuce, then tomatoes on top with a dollop of the garlic/sour cream and finally place the top half of the bun. Serve with the potato wedges on the side.