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 Tree Nuts, Sesame, Lupin)
smokey aioli(ContainsEggMay be present Milk)
mixed salad leaves
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.