BBQ Halloumi Burger with Spicy Pineapple Sauce
on brioche with avocado, fries & rainbow slaw- Gluten
- Melk (inclusief lactose)
- Soja
- Tarwe
- Mosterd
- Selderij
- May contain traces of allergens
There is a new ingredient in your box: Copacabana spice mix! With paprika, cumin and ginger, it wakes up any dish with its bright flavours!
Ingredients
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
250 g
French fries
115 g
Halloumi
(Contains: Melk (inclusief lactose))
¼ piece
Red chili pepper
½ piece
Red onion
½ piece
Avocado
100 g
Rainbow slaw mix
115 g
Diced pineapple
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
25 g
BBQ Sauce
(Contains: Mosterd)
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ sachet(s)
Copacabana-style spice mix
Not included in your delivery
½ teaspoon
Brown sugar
½ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C.
- Transfer the fries to a parchment-lined baking sheet and bake in the oven for 20 minutes, tossing halfway.
- Cut open the bread roll and bake alongside for 3 - 4 more minutes.
- Scatter half of the copacabana-style spices over the fries and return to the oven for 1 more minute.
- Deseed and finely chop the red chili pepper*.
- Drain the pineapple, being sure to reserve the juice, then finely chop the pineapple.
- Heat a drizzle of olive oil in a saucepan over medium-high heat and fry the chili pepper for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the pineapple, the white wine vinegar, the sugar, a pinch of salt and the rest of the copacabana-style spices. Lower the heat to medium and cook for 6 minutes.
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 3 minutes.
- Pat the cheese dry with kitchen paper, then halve the block lengthways so as to make one 'burger' per person.
- Add the cheese to the onion and fry for 2 – 3 minutes per side until evenly golden-brown.
- During the final minute of cooking, coat the cheese with the BBQ sauce.
- Meanwhile, roughly chop the fresh herbs.
- In a bowl, combine the mayonnaise with the crème fraîche and 30ml pineapple juice per person. Season to taste with salt and pepper.
- Add the slaw mix and the fresh herbs, then toss well to combine.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Fill the bread roll with the cheese, the fried onion, the avocado, the spicy pineapple sauce and some of the slaw.
- Serve the fries and the rest of the slaw alongside.
- Serve with some extra mayonnaise as preferred.
