Haloumi Burger with Mushroom, Pesto & Sweet Potato Wedges
  • Prep time: 25 minutes
  • Calories: 730
Believe it or not, this filling and satisfying burger is actually vegetarian! Grilled mushrooms and zucchini, with fire roasted capsicums with crisp baby cos, salty haloumi cheese and pesto mayonnaise - it doesn't get much better than this. Served with some sweet potato wedges on the side and we think it may just become a favourite.

Pre-Heat & Prep Ingredients:

Preheat a BBQ grill (or pan) on medium heat. Preheat oven to 200°C. Trim stems from the mushrooms. Drizzle mushrooms with olive oil, season with salt and pepper. Pat dry capsicum and cut into strips. Slice baby zucchini lengthwise in thirds. Peel the sweet potato, then cut into wedges.

Cook Sweet Potato:

Place the sweet potato wedges in a single layer, on a lined baking tray. Drizzle with olive oil. Season with salt and pepper and toss to coat. Roast in the oven about 20-25 minutes, or until browned and tender when pierced with a fork.

Cook Mushrooms & Zucchini:

Cook the mushrooms, top-side down, on a medium heat grill plate for 5 minutes. Turn and cook for a further 5 minutes or until tender. Repeat this same process for the zucchini, cooking in batches if necessary. Cover and keep warm.

Grill Haloumi:

Cut the haloumi into equal sized slices. Carefully add the haloumi to the BBQ grill and cook 3-4 minutes per side until golden. Set aside.

Prepare Buns:

Meanwhile, halve the buns and place cut side down on the grill for 2-3 minutes. Transfer to a clean, work surface.

You Plate It:

Divide bun bases among serving plates. Build burgers from the base up with lettuce leaves, mushroom, zucchini, haloumi, red capsicum. Top with bun tops spread with pesto mayonnaise. Serve with sweet potato wedges on the side. Enjoy!