Crumbed Haloumi Burger & Smokey Aioli
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Crumbed Haloumi Burger & Smokey Aioli

Crumbed Haloumi Burger & Smokey Aioli

with Caramelised Onion

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.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

1 block


(Contains Milk;)

1 unit

brown onion

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 unit


1 unit


2 unit

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp


1 tsp

brown sugar

1 tbs

plain flour

(Contains Gluten;)

1 unit


(Contains Egg;)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3960 kcal
Fat50 g
of which saturates19.6 g
Carbohydrate81.5 g
of which sugars14.9 g
Dietary Fibre0 g
Protein37.6 g
Cholesterol0 mg
Sodium1340 mg
The average adult daily energy intake is 8700 kJ


Medium Non-Stick Pan
Medium Pan



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!


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.


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.


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


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.


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.