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 hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
bake-at-home burger buns(ContainsMilk, Gluten, Egg, SoyMay be present Sesame, Tree Nuts, Lupin)
smokey aioli(ContainsEggMay be present Tree Nuts)
mixed salad leaves
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.