Haloumi & Caramelised Onion Burger
with Sweet Potato Wedges & Creamy Pesto
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!
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.
Ingredients
2
sweet potato
1
brown onion
1
tomato
1 packet
haloumi
(Contains Milk;)
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, 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
Utensils
Instructions
• 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!
