We’re so excited about this burger! Crispy chunks of squeaky level one haloumi and creamy pesto on a baked roll will delight your tastebuds. And along with a side of golden 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.
hamburger bun(ContainsGluten, Sesame, SoyaMay be presentEgg, Lupin, Tree Nuts, Milk)
mixed salad leaves
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm 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 then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the wedges are baking, slice the haloumi (see ingredients list) into 2 thin pieces per person. TIP: Cut the haloumi into pieces a similar width to the buns! Place the haloumi slices in a small bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps mellow out the saltiness! Thinly slice the brown onion. Thinly slice the tomato.
In a medium 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 1/2 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. Transfer to a bowl.
While the onion is cooking, wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Slice the hamburger buns in half. Place, cut-side down, in the frying pan and toast until golden, 2-3 minutes. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Drain and pat dry the haloumi and add to the pan. Cook until golden, 2 minutes each side.
In a medium bowl, combine the mixed salad leaves (keep some plain 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 salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the burger buns between plates and spread a dollop of the creamy pesto dressing over the bases. Top with a handful of reserved mixed salad leaves, tomato slices, the haloumi and the caramelised onion. Serve with the potato wedges and salad.