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Sweet Chilli Haloumi Burgers

Course Main
Cuisine American
Total Time 40 minutes
Servings 2 people

Ingredients

  • 450 g White Potato
  • 1 Red Bell Pepper
  • 4 rashers Streaky Bacon (optional)
  • 1 block Halloumi
  • 1 Baby Gem Lettuce
  • Mayonnaise
  • 2 Bugar Buns
  • Sweet Chilli Sauce
  • 1 Carrot

Instructions

  • Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel).
    Pop the wedges on a large baking tray in a single layer.
    Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking.
  • Halve the peppers lengthways and remove the core and seeds.
    Slice the halloumi into 2 slices per person.
    Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim, peel and coarsely grate the carrot.
    Pop the lettuce and carrot in a bowl and set aside.
  • When the potatoes have 20 mins left lay the pepper halves, cut side down, on another tray. Drizzle over a little oil, season with salt and pepper and roast in your oven for the remainder of the potato cooking time.
    If you've chosen to add the bacon to your halloumi burger, 15 mins before the potatoes are cooked, heat a drizzle of oil in a large frying pan on medium-high heat, lay in the bacon rashers and fry them until crispy, 2-3 mins each side. Remove to a plate covered in kitchen roll, then cook the halloumi in the same pan as instructed in the step below.
  • When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the halloumi slices and fry until golden brown, 3-4 mins on each side.
    Meanwhile, stir half the mayonnaise into the lettuce and carrot and season with a good pinch of salt and pepper.
    Cut the burger buns in half.
  • When the potatoes and pepper have 2-3 mins left, pop the buns into the oven to warm through and toast slightly.
    Remove the halloumi pan from the heat and drizzle in half the sweet chilli sauce.
    Carefully turn the halloumi slices to coat them in the chilli sauce.
  • To assemble the burgers, spread a little of the remaining mayo on the base of each bun.
    Top with a slice of halloumi, the roasted pepper and another slice of halloumi.
    Drizzle with the remaining sweet chilli sauce then pop the bun lid on top.
    Serve with wedges and salad alongside.