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 Tree Nuts)
mixed salad leaves
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Cut the corn cob in half. Thickly slice the tomato. Thinly slice the brown onion. Bring a medium saucepan of salted water to the boil.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Slice the haloumi horizontally to get 1 thin piece per person. In a shallow bowl, add the plain flour. 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. Wipe out the frying pan and return to a medium-high heat with enough oil to coat the base. Cook the haloumi until golden brown, 2 minutes each side. Set aside on a plate lined with paper towel.
While the haloumi is cooking, cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain.
Microwave the bake-at-home burger buns on a plate, 1 minute. Cut 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 (spread with a little butter if you like!).