Haloumi & Saucy Capsicum Burger
with Sweet Potato Wedges
Prepare to fall in love with haloumi all over again when you taste this irresistible burger. With chargrilled capsicum relish and caramelised onion also in the mix, plus sweet potato wedges on the side, this dinner is totally dishy!
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.
2
sweet potato
1 block
haloumi
(ContainsMilk)1
brown onion
2
bake-at-home burger buns
(ContainsMilk, Gluten, Soy, EggMay be present Tree Nuts, Sesame, Lupin)1
tomato
1 tub
chargrilled capsicum relish
(May be present Tree Nuts, Egg)1 bag
mixed salad leaves
Not included in your delivery
olive oil
3 tsp
warm water
2 tsp
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)1 tbs
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm-thick wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then roast until golden and tender, 25-30 minutes.
TIP: Cut the sweet potato to size so it cooks in time!
While the wedges are roasting, slice the haloumi to get 1 slice per person, each a similar width to a burger bun. Place the haloumi slices in a small bowl of cold water and leave to soak.
TIP: Soaking the haloumi helps mellow out the saltiness!
Thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the warm water, brown sugar and balsamic vinegar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with salt and pepper. Transfer to a bowl.
While the onion is caaramelising, place the bakeat- home burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. Add to the pan and cook until golden, 2 minutes each side. Transfer to a plate lined with paper towel. Thinly slice the tomato.
Slice the burgers buns in half. Spread the chargrilled capsicum relish over the bases. Top with a handful of mixed salad leaves, the tomato slices, haloumi and caramelised onion. Serve the sweet potato wedges on the side.