Put these veggie burgers on the menu for your next barbeque or alfresco dining get-together.
Shallot, sweet potato and halloumi burgers
- Barbecue or griddle pan
- 400 g echalion shallots peeled and halved
- 250 g pack halloumi sliced into 8
- 1 large or 2 small sweet potatoes thinly sliced
- 1 red chilli deseeded and chopped
- Handful fresh mint leaves chopped
- Zest 1 lime grated
- Juice ½ lime
- Olive oil to drizzle
- 1 large ripe avocado skinned de-stoned and chopped
- 2 tbsp double cream
- 1 tsp red wine vinegar
- Small handful fresh coriander chopped
- A squeeze of lime
- Salt and pepper
- 4 burger buns
- A little gem leaves separated
- Tomato chilli jam
- Put the shallots, halloumi and sweet potato in a mixing bowl with the chilli, mint, lime zest and juice and tablespoon of olive oil.
- Mash the avocado with the cream, vinegar, coriander and lime and season.
- Heat a barbecue or griddle pan, then cook the sweet potato and shallots for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
- Halve and toast the burger buns.
- Spread the mashed avocado onto the toasted bun bases, add a couple of little gem leaves then top with the shallots, halloumi and sweet potato. Pop the top of the bun on and serve with tomato chilli jam.
Recipe courtesy of UK Shallots
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Last update on 2021-05-14 / Affiliate links / Images from Amazon Product Advertising API
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