Halloumi burgers with pineapple and chilli jam
With only 5 ingredients, these delicious halloumi burgers with pineapple and chilli jam make a quick and easy weeknight dinner.
- 227g can pineapple slices in juice
- 2 tbs Beerenberg Chilli Jam
- 200g pkt Coles Kitchen Australian Beetroot Slaw
- 200g Coles Halloumi, thickly sliced
- 4 Coles Brioche Hamburger Buns, split
- Beerenberg Chilli Jam, extra, to serve
Drain pineapple slices, reserving 1/4 cup (60ml) juice from the can. Whisk the reserved juice and 2 tbs Beerenberg Chilli Jam in a bowl. Add the slaw and toss to combine. Spray a frying pan with olive oil spray and place over medium-high heat. Add the halloumi and cook for 2 mins each side or until golden.
Meanwhile, heat a barbecue grill or chargrill on medium-high. Cook the pineapple rings for 1-2 mins each side or until lightly charred.
Divide the bun bases among serving plates. Top with the slaw mixture and drizzle with extra chilli jam. Top with halloumi, pineapple and bun tops to serve.
Boost it: Swap the brioche for Coles Bakery Multigrain Rolls, or remove the bread and serve the halloumi with pineapple, slaw and wholemeal couscous.