Mediterranean Haloumi & Caramelised Onion Burger

Mediterranean Haloumi & Caramelised Onion Burger

with Potato Wedges

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 1041 ratings
Read more

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.

Allergens:GlutenSesameSoyaMilkTree NutsEgg
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

2 unit

hamburger bun

(ContainsGluten, Sesame, SoyaMay be presentEgg, Lupin, Tree Nuts, Milk)

½ block

haloumi

(ContainsMilk)

1 bag

mixed salad leaves

1 unit

tomato

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 unit

brown onion

Not included in your delivery

olive oil

3 tsp

warm water

2 tsp

brown sugar

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3330 kJ
Fat40.6 g
of which saturates12.6 g
Carbohydrate78 g
of which sugars14.8 g
Protein24.3 g
Sodium886 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
BAKE THE POTATO
BAKE THE POTATO
1

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!

Get prepped
Get prepped
2

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.

MAKE THE ONION JAM
MAKE THE ONION JAM
3

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.

Bake the buns
Bake the buns
4

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.

Dress the salad leaves
Dress the salad leaves
5

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.

Serve up
Serve up
6

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.