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Crumbed Haloumi Burger & Smokey Aioli

Crumbed Haloumi Burger & Smokey Aioli

with Caramelised Onion

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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.

Allergens:MilkGlutenEggSoy

Always refer to the product label for the most accurate ingredient and allergen information.

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

1 block

haloumi

(ContainsMilk)

1 unit

brown onion

1 packet

panko breadcrumbs

(ContainsGluten)

1 unit

corn

1 unit

tomato

2 unit

bake-at-home burger buns

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

1 packet

smokey aioli

(ContainsEggMay be presentTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

1 tbs

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3960 kJ
Fat50 g
of which saturates19.6 g
Carbohydrate81.5 g
of which sugars14.9 g
Protein37.6 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Slice the haloumi in half crossways to get 1 thin steak per person. Place the haloumi in a small bowl of cold water and leave to soak for at least 5 minutes. Thinly slice the brown onion. Cut the corn cob in half. Thickly slice the tomato. Bring a medium saucepan of salted water to the boil.

TIP: Soaking the haloumi helps reduce the saltiness!

2

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

3

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 onion is done, wipe out the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the haloumi until golden brown, 2 minutes each side. Set aside on a plate lined with paper towel.

4

While the haloumi is cooking, add the corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain.

5

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 prefer, you can bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.

6

Build your burgers by spreading a layer of smokey aioli over the base of a bun. Top with the mixed salad leaves, haloumi, caramelised onion and tomato. Serve with the corn cobs.