Crumbed Haloumi Burger
with Corn Cobs & Caramelised Onion
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Soy
- Sesame
- Lupin
- Almond
- Hazelnut
- Milk
Serve up a hearty, meat-free burger with a golden "patty" of crumbed haloumi! We've added creamy, smokey aioli and sweet caramelised onion to turn this easy dinner into a taste sensation.
Ingredients
1 cob
corn
1
tomato
1
brown onion
1 packet
haloumi
(Contains: Milk)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat May be present: Sesame, Lupin, Almond, Hazelnut)
1 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Cut corn cob in half. Thinly slice tomato into rounds. Thinly slice brown onion. • Bring a medium saucepan of salted water to the boil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring often, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Slice haloumi horizontally to get one thin piece per person. • In a shallow bowl, combine the plain flour and Nan's special seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into the egg and finally in the breadcrumbs. Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.
• While the haloumi is cooking, cook corn in the saucepan of boiling water until tender and bright yellow, 5 minutes. • Drain corn, then set aside.
• Place bake-at-home burger buns on a microwave-safe plate. Microwave for 1 minute. • Wash and dry frying pan, then return to medium-high heat. Halve the buns, then toast, cut-side down, until golden, 3-4 minutes.
TIP: If you don't have a microwave, you can bake the buns on an oven wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
• Spread toasted bun bases with smokey aioli. • Top with mixed salad leaves, crumbed haloumi, caramelised onion and sliced tomato. • Serve with corn cobs (spread with a little butter, if you'd like!). Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The caramelised onion and smokey aioli add great depth, and the crumbed haloumi delivers a satisfying crunch. Some found the overall flavour milder than expected, while others felt the seasoning was too salty.
- Ease of prep: Most found this straightforward and quick to pull together, though getting the crumb to stick to the haloumi took a little patience.
- Suggestions: Cooking the haloumi lower and slower gives a gooier inside, and slicing it thinner helps the crumb adhere and the seasoning cover more surface area. Some skipped the crumbing altogether and grilled the haloumi instead, with great results. If the burger feels dry, a little extra aioli helps balance it out.
- Leftovers: Several customers noted the burger is quite filling, with some only managing half and saving the rest for later.
- Portions: A few felt the corn cob serving was on the small side, with several wishing for a whole cob each rather than half.
