Epic Hawaiian Vego Burgers with Haloumi

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs Lebanese cucumber
• 1pcs tomato
• 180g haloumi
• 225g pineapple pieces
• 2pcs white bread rolls
• 300g plant-based patties
• 50g aioli mayonnaise
• 23ml olive oil

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes (see Make it yours) into 1.5cm-thick wedges. Put the wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the wedges are roasting, thinly slice the cucumber. Thinly slice the tomato. Cut the haloumi in half horizontally. Drain the pineapple pieces, then coarsely chop.
3. Step 3 — Cook patties and haloumi
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until browned. Remove from the pan. Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
4. Step 4 — Toast rolls
   Meanwhile, cut the bread rolls in half. Put on an oven tray, cut-side up, and warm on the lower shelf for 4-5 mins until lightly toasted.
5. Step 5 — Serve up
   Spread the aioli over the roll bases. Layer with the patties, haloumi, pineapple, cucumber and tomato, then sandwich with the roll tops. Serve with the sweet potato wedges and any remaining cucumber and tomato. Enjoy!
6. Step 6 — Make it yours
   Sweet potato skin is edible, nutritious and delicious, especially when roasted. It also saves time and waste, but you can remove it if you prefer.

Allergens

Milch, Gluten, Sojabohnen, Wheat, Eier