Double Hearty 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. Add oven-baked sweet potato wedges to complete this comforting meal that will satisfy those burger cravings!
Everyone's favourite feline movie star Garfield is drooling over this delicious recipe, so we know you'll love it too. Get cosy, dig in and enjoy. Don't miss The Garfield Movie, exclusively in cinemas.
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
½ head
baby cos lettuce
2 packet
haloumi
(Contains Milk;)
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar (for the onions)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
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. • Finely shred baby cos lettuce (see ingredients). • 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, in batches, until golden, 1-2 minutes each side.
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire rack in the oven, 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.
• Spread bun bases with creamy pesto dressing. • Top with reserved lettuce, the tomato slices, haloumi and caramelised onion. • Serve with sweet potato wedges and salad. Enjoy!