Moonshine Mango Halloumi Burger

Mango Moonshine Halloumi Burger

Crispy panko-coated halloumi, fiery jalapeño & lime slaw, charred corn and mango moonshine relish, finished with mango moonshine mayo in a toasted brioche bun. Served with Louisiana Cajun sweet potato wedges and fresh coriander.

Serves 4.

Ingredients:

Charred Corn Moonshine Relish
2 corn on the cobs
1 jalapeño, finely diced
1 red bell pepper, finely diced
2 spring onions, finely sliced
1 lime, zest and juice
1 tsp Moonshine Mango Seasoning
50ml Moonshine Mango Sauce

Jalapeño & Lime Slaw
60g red cabbage, finely shredded
1 spring onion, finely sliced
30g jalapeño, finely sliced or finely diced
1 lime, zest and juice
8g fresh coriander, chopped

Crispy Halloumi Burgers
4 portions halloumi, cut into burger-sized slices
4 tbsp plain flour
2 tsp Moonshine Mango Seasoning
2 eggs, beaten
60g panko breadcrumbs

Moonshine Mango Mayo
2 tbsp mayonnaise
2 tbsp Moonshine Mango Sauce
½ lime, juiced

To Serve:

4 brioche burger buns

Louisiana Cajun Sweet Potato Wedges
2–3 large sweet potatoes, cut into wedges
1 tbsp cornflour
2 tsp Louisiana Cajun Seasoning
Fresh coriander, to garnish

Method

1. Crispy Halloumi
Mix the plain flour with the Moonshine Mango Seasoning
Coat each halloumi portion in the seasoned flour.
Dip into the beaten egg, then coat evenly in the panko breadcrumbs.
Place in the air fryer and cook until golden and crispy, turning halfway through. Set aside when cooked.

While the halloumi is cooking, prepare the corn relish and slaw.

2. Charred Corn Moonshine Relish
Char the corn cobs in a hot pan, on a grill or barbecue until lightly blackened and caramelised.
Cut the kernels from the cobs and mix with the diced jalapeño, red pepper and sliced spring onions.
Add the lime zest and juice, Moonshine Mango Seasoning and Moonshine Mango Sauce.
Mix well and set aside.

3. Jalapeño & Lime Slaw
Mix the shredded red cabbage, spring onion and jalapeño.
Add the lime zest and juice and chopped coriander.
Toss together and set aside.

4. Moonshine Mango Mayo
Mix the mayonnaise, Moonshine Mango Seasoning and lime juice until smooth.

5. Louisiana Cajun Sweet Potato Wedges
Toss the sweet potato wedges with cornflour and Louisiana Cajun Seasoning.
Roast at 220°C (200°C fan) for approximately 25–35 minutes, turning halfway, until golden and crispy.
Finish with fresh coriander.

6. Assembly
Toast the brioche buns.
Add the jalapeño & lime slaw to the base.
Place the crispy halloumi on top.
Spoon over the charred corn Moonshine relish.
Finish with Moonshine Mango Mayo.
Add the brioche lid and serve with the Cajun sweet potato wedges.