For an indulgent yet easy vegetarian meal, you can’t go past these loaded haloumi burgers!
Smashed avocado, aioli and tomato relish make them nice and saucy, while the roasted kumara rounds help to fill you up.
Serve any extra kumara on the side with some aioli, as you would chips!
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For an indulgent yet easy vegetarian meal, you can’t go past these haloumi burgers! Smashed avocado, aioli and tomato relish make them extra saucy, while the roasted kumara rounds will fill you up.
Preheat oven to 210ºC (410ºF) fan bake and line a large oven tray with baking paper. Peel kumara and slice into 5-7mm / 0.25in thick rounds. Place on tray, drizzle with oil and season with salt and pepper. Bake for 20-25 minutes, until golden and crisp around the edges.
Meanwhile, mash avocado with a fork and season to taste with salt and pepper. Slice tomato into rounds and thinly slice red onion into rings. Cut haloumi into strips (12-15 pieces).
Heat oil in a large frying pan on medium-high. Fry haloumi for 1-2 minutes each side, until golden brown. Remove from heat and cover to keep warm.
Cut burger buns in half and place in oven (or toaster) for a couple of minutes to lightly toast.
ASSEMBLE AND SERVE
Spread the base of each bun with avocado and aioli. Top with tomato, onion, kumara rounds, haloumi, relish and rocket. Add the top half of the burger bun and press down gently. Serve with extra kumara rounds on the side (with extra aioli too, if you like).
WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free burger buns. Make sure aioli and relish are gluten-free.
INGREDIENT SWAPS / NOTES: For a lighter option, replace the kumara with 4 portobello mushrooms. Follow the same cooking method (reduce time to 15-20 minutes) and add a little crushed garlic on top of the mushrooms. For a meaty burger, add bacon!
STORING AND REHEATING: Kumara and haloumi can be reheated in the microwave or frying pan. Burgers are best assembled fresh, just before serving.