HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Caramelised Onion Burger
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Haloumi & Caramelised Onion Burger

Haloumi & Caramelised Onion Burger

with Sweet Potato Wedges & Creamy Pesto

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Loaded with golden chunks of squeaky haloumi, plus sweet caramelised onion and our popular pesto dressing, this is one solid veggie burger. Complete with mandatory sweet potato wedges, you're very welcome!

Tags:Veggie
Allergens:MilkGlutenSoyEggTree Nuts

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 packet

haloumi

(ContainsMilk)

1

brown onion

1

tomato

2

bake-at-home burger buns

(ContainsMilk, Gluten, Soy, EggMay be present Tree Nuts, Sesame, Lupin)

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery

1

olive oil

½ tbs

water

1 tsp

brown sugar

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

1 tbs

balsamic vinegar (for the onions)

½ tbs

balsamic vinegar (for the salad)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3819 kJ
Fat48.9 g
of which saturates18.9 g
Carbohydrate79.9 g
of which sugars26 g
Protein31 g
Sodium1389 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer and bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2

While the wedges are baking, slice the haloumi into 2cm-thick slices (two per person). Thinly slice the brown onion. Thinly slice the tomato.

3

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar(for the onion), the water and brown sugar, then mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

4

Wash out and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, pat the haloumi dry with paper towel, then add to the pan. Cook until golden, 1-2 minutes each side.

5

Place the bake-at-home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes. Meanwhile, reserve a handful of the mixed salad leaves for the burgers, then place the rest in a medium bowl. Combine with the balsamic vinegar (for the salad) and a drizzle of olive oil. Season to taste.

6

Cut the buns in half and spread the bases with the creamy pesto dressing. Top with the reserved mixed salad leaves, tomato slices, haloumi and caramelised onion. Serve with the sweet potato wedges and salad.