HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Caramelised Onion Burger
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, 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!

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 packet








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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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.