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ModOz Recipes
Crumbed Haloumi Burger & Corn Cobs

Crumbed Haloumi Burger & Corn Cobs

with Caramelised Onions

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Serve up a hearty burger with this version made with a golden "patty" of crumbed haloumi! A smear of smokey aioli and sweet caramelised onions turns this veggie dinner into a taste sensation.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block



1 unit

red onion

1 packet

panko breadcrumbs


1 unit


1 unit


1 bunch


2 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Egg, SoyaMay be presentSesame, Tree Nuts, Lupin)

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp


1.5 tsp

brown sugar

1 tbs

plain flour


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3980 kJ
Fat49.7 g
of which saturates19.5 g
Carbohydrate83 g
of which sugars16.5 g
Protein49.7 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Small Bowl
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Slice the haloumi in half crossways to get 1 thin steak per person. Place the haloumi into a small bowl of cold water and leave to soak for at least 5 minutes. TIP: Soaking the haloumi helps reduce the saltiness! Thinly slice the red onion. Bring a medium saucepan of salted water to the boil.


Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


While the onion is caramelising, drain the haloumi and pat dry. In a shallow bowl, combine the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate. When the onions are done, wipe out the pan and return to a medium-high heat with enough olive oil to coat the base of the pan. Cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with a paper towel.


While the haloumi is cooking, cut the corn cob in half. Place the corn into the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain. Thickly slice the tomato. Finely chop the chives.


Place the bake-at-home burger buns on a plate and microwave for 1 minute. Slice the buns in half. Wipe out the frying pan and return to a medium-high heat. Add the buns, cut-side down, and toast until golden, 3-4 minutes. TIP: If you don't have a microwave, bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.


Build your burgers by spreading a layer of the smokey aioli over the base of a bun. Top with the mixed salad leaves, haloumi, caramelised onions and tomato. Serve with corn cobs (spread with a little butter if you like!) and sprinkle with the chives.