We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of golden potato wedges. Let’s just say you won’t need the local pub’s menu on hand when you’ve got this recipe under your belt.
Always refer to the product label for the most accurate ingredient and allergen information.
bake-at-home burger buns(ContainsMilk, Gluten, Soy, EggMay be presentSesame, Tree Nuts, Lupin)
mixed salad leaves
creamy pesto dressing(ContainsMilk, Egg, Tree Nuts)
balsamic vinegar (for the onions)
balsamic vinegar (for the salad)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!
While the wedges are baking, slice the haloumi into 2 thin pieces per person. Place the haloumi slices in a small bowl of cold water and leave to soak. Thinly slice the brown onion. Thinly slice the tomato.
TIP: Soaking the haloumi helps mellow out the saltiness!
In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Wash out the pan. Return the pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden, 2 minutes each side.
Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.
In a medium bowl, combine the mixed salad leaves (keep some plain for the burgers!) with the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper.
TIP: Toss the salad just before serving to keep the leaves crisp.
Cut the buns in half. Spread the base of each bun with creamy pesto dressing. Top with the reserved mixed salad leaves, the tomato slices, haloumi and caramelised onions. Serve with the sweet potato wedges and salad.