Haloumi & Beetroot Relish Burger
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Haloumi & Beetroot Relish Burger

Haloumi & Beetroot Relish Burger

with Spiced Sweet Potato Fries

This squeaky burger gets a big "yes, please!" from all of our recipe testers, and for good reason. With tangy beetroot relish, smokey mild chipotle mayo and a fresh touch from tomato and salad leaves, every bite is a true delight.

Tags:
Veggie
Allergens:
Sulphites
Milk
Egg
Soy
Gluten
Wheat

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 sachet

paprika spice blend

(Contains Sulphites;)

1 packet

haloumi

(Contains Milk;)

1 tub

mayonnaise

(Contains Egg;)

½ packet

mild chipotle sauce

(Contains Soy;)

1 unit

tomato

1 unit

brown onion

1 unit

beetroot

2 unit

bake-at-home burger buns

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

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

⅓ cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4190 kcal
Fat48.6 g
of which saturates19.1 g
Carbohydrate97.8 g
of which sugars41.8 g
Dietary Fibre0 g
Protein33.5 g
Cholesterol0 mg
Sodium1783 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

BAKE THE SWEET POTATO FRIES
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the paprika spice blend and season with a pinch of pepper. Toss to coat. Bake on the top rack until tender, 20-25 minutes.

TIP: Spread the sweet potato across two trays if it can't fit in a single layer!

SOAK THE HALOUMI
2

While the sweet potato is baking, cut the haloumi into 1cm slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes.

TIP: Soaking the haloumi helps mellow out the saltiness!

GET PREPPED
3

In a small bowl, combine the mayonnaise and mild chipotle sauce (see ingredients list). Thinly slice the tomato. Thinly slice the brown onion. Grate the beetroot (unpeeled).

TIP: Wear gloves while prepping the beetroot to prevent stained fingers!

MAKE THE BEETROOT RELISH
4

In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.

COOK THE HALOUMI
5

When the fries have 5 minutes cook time remaining, drain the haloumi and pat dry with paper towel. Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

SERVE
6

Divide the spiced sweet potato fries between plates. Cut the burger buns and spread the bases with the chipotle mayonnaise. Top with the beetroot relish, mixed salad leaves, haloumi and tomato. Serve with any remaining chipotle mayonnaise.

TIP: Store any leftover beetroot relish in the fridge!