Mediterranean Haloumi, Pesto & Caramelised Onion Burger

Mediterranean Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges

Read more

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.

Allergens:MilkGlutenSoyEggTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 block



1 unit

brown onion

1 unit


2 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Soy, EggMay be presentSesame, Tree Nuts, Lupin)

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery


olive oil

1 tbs

balsamic vinegar (for the onions)

2 tsp


2 tsp

balsamic vinegar (for the salad)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3835 kJ
Fat48.4 g
of which saturates19.4 g
Carbohydrate81 g
of which sugars26.3 g
Protein30.9 g
Sodium1545 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

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.