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

Haloumi & Caramelised Onion Burger

with Sweet Potato Wedges & Creamy Pesto

Read more

Loaded with golden chunks of squeaky haloumi, sweet caramelised onions and our popular pesto dressing, this is one solid veggie burger. Complete with oven-baked 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

onion

1

tomato

2

bake-at-home burger buns

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

1 bag

mixed leaves

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery

olive oil

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 Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3833 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
download icondownload icon
1

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

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

2

Meanwhile, thinly slice onion. Thinly slice tomato. Pat haloumi dry with paper towel, then slice into 2cm-thick slices (two per person).

3

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

4

Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden, 1-2 minutes each side.

5

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

6

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