Halloumi and Sweet Potato Burgers

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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These halloumi and sweet potato burgers offer a vibrant, textured alternative to a traditional meat patty. The sweetness of the crushed potatoes pairs beautifully with earthy kale and a hint of fresh chilli, while a sesame seed coating provides a satisfying crunch. This vegetarian dish is a fantastic way to elevate your midweek meals, bringing together salty halloumi and creamy avocado for a truly balanced flavour profile.

Perfect for a family supper or a casual weekend gathering, these nutrient-dense burgers are as wholesome as they are delicious. Using whole-grain buns and fresh coriander adds a rustic, homemade feel that beats any shop-bought option. Serve them with a generous spoonful of spicy chilli jam to cut through the richness of the cheese for the ultimate plant-based feast.

Ingredients for Halloumi and Sweet Potato Burgers

500g (450g 60g ) sweet potatoes, peeled and cubed
175g (170g) kale, shredded
1 tablespoon olive oil, plus extra for frying
8 spring spring onions, finely chopped
2 gousses d'ail, écrasées
1 red chilli, deseeded and diced
A handful of coriander, chopped
2 cuillères à soupe de farine ordinaire
50g (60g or generous 35g ) sesame seeds
250g (250g) halloumi, sliced
4 whole-grain burger buns
1 ripe avocado, peeled, pitted, and mashed
Sel de mer et poivre noir fraîchement moulu
Store-bought chilli jam, to serve

How to make Halloumi and Sweet Potato Burgers

Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher – don’t mash to a purée.

Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.

Heat the olive oil in a small skillet set over a medium heat and cook the spring onions, garlic, and chilli for 2–3 minutes without coloring. Stir in the coriander.

Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.

Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3–4 minutes each side until golden brown. Remove and drain on paper towels.

Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.

Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chilli jam. Cover with the bun tops and serve.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.