Photo by Joff Lee
If you don’t want to fry the burgers, you can cook them on a lightly oiled griddle pan or bake them in the oven. They can also be served in warmed pita bread.
- 4 servings
- Active Time
- 20 minutes
- Total Time
- 1 hour 15 minutes, includes chilling
- 500g (1lb 2oz) sweet potatoes, peeled and cubed
- 175g (6oz) kale, shredded
- 1 tbsp olive oil, plus extra for frying
- 8 spring scallions, finely chopped
- 2 garlic cloves, crushed
- 1 red chile, deseeded and diced
- A handful of cilantro, chopped
- 2 tbsp all-purpose flour
- 50g (2oz or generous 1/4 cup) sesame seeds
- 250g (9oz) halloumi, sliced
- 4 whole-grain burger buns
- 1 ripe avocado, peeled, pitted, and mashed
- Sea salt and freshly ground black pepper
- Store-bought chile jam, to serve
- Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher – don’t mash to a purée.
- Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
- Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2–3 minutes without coloring. Stir in the cilantro.
- Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
- Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3–4 minutes each side until golden brown. Remove and drain on paper towels.
- Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
- Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.
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