If you love a vegetarian burger, you'll be very satisfied with this simple homemade delight!


  • 400g sweet potato, unpeeled & cut into chips

  • 3 tsp olive oil

  • 1 bunch rosemary

  • 2 bake-at-home burger buns

  • ½ block haloumi, sliced

  • 1 bag rocket leaves, washed

  • 1 tomato, sliced

  • 2 tbs traditional basil pesto


  • 1.

    Preheat the oven to 200°C/180°C fan-forced.

  • 2.

    Place the sweet potato on the lined oven tray and toss in the olive oil and rosemary. Season with salt and pepper and cook for 35-40 minutes or until tender and golden. Add the bake-at-home burger buns to the oven in the last 5 minutes to bring them to life.

  • 3.

    Just before serving, heat a greased medium frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.

  • 4.

    To assemble the burgers, halve the buns and fill them with the rocket, tomato, haloumi and a generous dollop of the traditional pesto. Serve with the golden sweet potato rosemary chips on the side. Yum!


This recipe was supplied by Hello Fresh.

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