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Halloumi, Bacon & Pineapple Relish Burger

with carrot slaw and peri peri spiced potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
953 kcal
Protein
: 
40.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
  • Nuts
  • Sesame
  • Lupin
Serving amount

1 pack(s)

Pineapple Chunks

1 sachet(s)

Chipotle Paste

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

2 unit(s)

Brioche Buns

(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Mustard, Nuts, Sesame, Lupin)

500 grams

Baby Potatoes

200 grams

Halloumi

(Contains: Milk)

100 grams

Irish Bacon Lardons

1 unit(s)

Carrot

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

Not included in your delivery

2 to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3986 kJ
Energy (kcal)953 kcal
Fat51.8 g
of which saturates24.6 g
Carbohydrate83.3 g
of which sugars34.4 g
Dietary Fiber6.8 g
Protein40.9 g
Salt6 g
Potassium768.5 mg
Calcium44 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the peri peri and season lighlty with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

Drain the grilling cheese then cut into slices (3 per person). Add to a bowl of cold water.

Trim the carrot, then coarsely grate (no need to peel). Mis with mayo and season to taste with salt and pepper. 

Remove the cheese slices from the cold water and pat dry with kitchen paper.
Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Once hot, add the grilling cheese and fry until golden, 2-3 mins each side. Set aside from the pan and keep covered. 

 

3

Return the pan to a medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

Meanwhile, reserve the liquid from the pineapple and chop.

4

In the bacon pan, pop in the pineapple juice, chopped pineapple, remaining peri peri , 100ml water (per 2P) and 2tsp sugar (per 2P). Cook for 8-10 mins. Add a splash of water, if required to loosen the relish. Taste and season with salt, pepper and sugar. 

5

A few mins before the chips are done, pop the brioche buns into the oven to warm, 2-3 mins.

When everything is ready, spread the carrot slaw over the cut side of each bun.
Lay the grilling cheese, and then bacon and pineapple relish. Drizzle over the chipotle sauce and close the burger with the bun lid buns.

6

Divide the burger between plates and serve the roasted potatoes alongside.

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