Mediterranean Haloumi, Pesto & Onion Jam Burger
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Mediterranean Haloumi, Pesto & Onion Jam Burger

Mediterranean Haloumi, Pesto & Onion Jam Burger

with Golden Potato Wedges

We’re so excited about this burger! Crispy chunks of squeaky level one haloumi and bold pesto on a baked roll will delight your tastebuds. And along with a side of potato wedges? Let’s just say you won’t need the local pub’s burger menu on hand when you’ve got this recipe under your belt.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

400 g


2 unit

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

½ block


(Contains Milk;)

1 bag

mixed salad leaves

1 unit


1 tub

traditional pesto

(Contains Milk, Tree Nuts;)

1 unit

brown onion

Not included in your delivery

olive oil

3 tsp

warm water

2 tsp

brown sugar

1 tbs

balsamic vinegar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3170 kcal
Fat34.3 g
of which saturates12.6 g
Carbohydrate78.7 g
of which sugars14.2 g
Dietary Fibre0 g
Protein26.1 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Paper
Baking Tray
Medium Pan
Mixing Bowl



Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1 cm thick wedges. Place the potato on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 25-30 minutes, or until golden and tender.

Make the onion jam

While the potatoes are baking, finely slice the brown onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5-6 minutes, or until soft. Add the warm water (check ingredients list for the amount), brown sugar and 1/2 of the balsamic vinegar, and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season with a pinch of salt and pepper.

Cook the haloumi

Slice the haloumi (use suggested amount) lengthways into 2 cm pieces (you should get 2 pieces per person). Heat a drizzle of olive oil in a second medium pan over a medium-high heat. TIP: Haloumi releases liquid as it cooks so don't add too much olive oil! Add the haloumi and cook for 2 minutes on one side, or until golden on the bottom. Carefully flip and cook for a further 1 minute on the other side, or until browned.

Warm the buns

While the haloumi is cooking, place the bake-at-home burger buns directly onto the wire racks in the oven and cook for 3 minutes, or until heated through. Slice in half.

Finely slice the tomato**.

Dress the salad leaves

In a medium bowl, toss the mixed salad leaves (reserve some for the burgers) with the remaining balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with a pinch of salt and pepper. TIP: Dress your salad just before serving to prevent soggy leaves.

Serve up

Divide the burger buns between plates and spread a dollop of the traditional pesto on the base. Top with a handful of mixed salad leaves, a tomato slice, the grilled haloumi and a dollop of the caramelised onion jam. Serve with potato wedges on the side.