Haloumi & Caramelised Onion Burger

Name: Haloumi & Caramelised Onion Burger with Sweet Potato Wedges & Creamy Pesto
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 sweet potato; 1 brown onion; 1 tomato; 1 packet haloumi; 1 tsp brown sugar; 2 bake-at-home burger buns; 1 bag mixed salad leaves; 1 packet creamy pesto dressing; 1 tbs balsamic vinegar (for the onions); ½ tbs balsamic vinegar (for the salad)

with Sweet Potato Wedges & Creamy Pesto

Get up to $200 off!

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:

Milk

•Gluten

•Soy

•Eggs

•Wheat

•Walnut

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

brown onion

tomato

1 packet

haloumi

(Contains: Milk;)

bake-at-home burger buns

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

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

olive oil

1 tsp

brown sugar

1 tbs

balsamic vinegar (for the onions)

½ tbs

balsamic vinegar (for the salad)

Nutritional Values

Energy (kJ)3825 kJ

Fat47.1 g

of which saturates18.9 g

Carbohydrate85.8 g

of which sugars25.4 g

Protein31.3 g

Sodium1453 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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

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

• Meanwhile, thinly slice brown onion. • Thinly slice tomato. • Cut haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar(for the onion), the 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 salad 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.

• Halve the buns, then spread the bases with creamy pesto dressing. Top with reserved salad leaves, the tomato slices, haloumi and caramelised onion. • Serve with sweet potato wedges and salad. Enjoy!