Mushroom and haloumi burgers with sweet potato chips
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Time to make:
40 mins, prep 15 mins, cook 25 mins
$4.20 per serve
(at time of publication)
Full ingredients list:
- 700g sweet potato, peeled, cut into 1cm wide chips
- 4 large field or portobello mushrooms, trimmed
- 100g haloumi, cut into 4 slices
- 1/3 cup low-fat tzatziki
- 4 wholegrain rolls, toasted
- 4 cups rocket leaves, to serve
- 2 tomatoes, sliced, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Place chips into a microwave-safe dish, add 1 tablespoon water and cover. Microwave on HIGH for 5 minutes. Transfer chips to a baking tray lined with baking paper. Pat dry and spray with oil. Bake for 15–20 minutes, until golden.
Step 2 Meanwhile, spray a large chargrill pan with oil and heat to medium-high. Grill mushrooms for 5 minutes each side, until tender. Grill haloumi for 1 minute each side, until lightly charred.
Step 3 Spread 1 tablespoon tzatziki over base of each roll. Top with mushroom, haloumi, rocket and tomato. Serve with chips.
For extra flavour, sprinkle chips with garlic powder and rosemary before baking, and add roasted capsicum to burgers.
About this recipe
First published: January 2011