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Crispy crumbed haloumi burger with pickled beet & wedges recipe

Crispy crumbed haloumi burger with pickled beetroot & wedges

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

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 olive oil
  • 1 tbsp barbecue seasoning

Pickled beetroot

  • 1 tbsp apple cider vinegar
  • 2 tsp honey
  • 1 beetroot

Haloumi patties

  • 400 g haloumi
  • ¼ cup flour or gluten-free flour
  • 1 egg
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 tbsp black sesame seeds optional
  • 15 ml olive oil

Buns

  • 4 burger buns or gluten-free buns

Filling

  • ½ iceberg lettuce or similar
  • 2 tomato

To serve

  • ¼ cup 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