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Crumbed Haloumi Burger & Smokey Aioli

Crumbed Haloumi Burger & Smokey Aioli

with Caramelised Onions

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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.

Tags:Veggie
Allergens:MilkGlutenEggSoy

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

haloumi

(ContainsMilk)

1

brown onion

1

corn

1

tomato

1 packet

panko breadcrumbs

(ContainsGluten)

2

bake-at-home burger buns

(ContainsMilk, Gluten, Egg, SoyMay be present Tree Nuts, Sesame, Lupin)

1 packet

smokey aioli

(ContainsEggMay be present Tree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4098 kJ
Fat54.7 g
of which saturates20.5 g
Carbohydrate81.5 g
of which sugars18.7 g
Protein35.7 g
Sodium1608 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

While the haloumi is cooking, cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain.

5

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.

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 (spread with a little butter if you like!).