Nutrition Facts
Shallot, sweet potato and halloumi burgers
Amount Per Serving
Calories 554
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 10mg3%
Sodium 1016mg44%
Potassium 887mg25%
Carbohydrates 58g19%
Fiber 10g42%
Sugar 15g17%
Protein 23g46%
Vitamin A 8321IU166%
Vitamin C 37mg45%
Calcium 772mg77%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Shallot, sweet potato and halloumi burgers
Veggie burgers perfect for the BBQ
Servings: 4
Calories: 554kcal
Equipment
- Bowl
- Barbecue or griddle pan
Ingredients
- 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
Method
- 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.
Nutrition
Calories: 554kcal | Carbohydrates: 58g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 10mg | Sodium: 1016mg | Potassium: 887mg | Fiber: 10g | Sugar: 15g | Vitamin A: 8321IU | Vitamin C: 37mg | Calcium: 772mg | Iron: 4mg