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Haloumi & Caramelised Onion Burger
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Haloumi & Caramelised Onion Burger

Haloumi & Caramelised Onion Burger

with Potato Wedges & Creamy Pesto

Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. 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 potato wedges, you're very welcome!

Tags:
Veggie
Climate Superstar
Allergens:
Milk
Gluten
Soy
Egg
Wheat
Walnut

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
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2

potatoes

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. )

½ head

baby cos lettuce

1 packet

creamy pesto dressing

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

Not included in your delivery

1

olive oil

1 tsp

brown sugar

1 tbs

balsamic vinegar (for the onions)

½ tbs

balsamic vinegar (for the salad)

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Nutritional Values

Energy (kJ)3749 kJ
Fat49.2 g
of which saturates19.4 g
Carbohydrate77.2 g
of which sugars17.2 g
Protein32.1 g
Sodium1454 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, place haloumi and cover with water to soak. • Cut 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.

2
2

• Meanwhile, thinly slice brown onion. • Thinly slice tomato. • Finely shred baby cos lettuce (see ingredients). • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

3
3

• 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.

4
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
5

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes. • Reserve a handful of the cos lettuce 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
6

• Spread bun bases with creamy pesto dressing. • Top with reserved lettuce, the tomato slices, haloumi and caramelised onion. • Serve with potato wedges and salad. Enjoy!