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.
bake-at-home burger buns(ContainsGluten, Milk, Soya, EggMay be presentSesame, Tree Nuts, Lupin)
mixed salad leaves
creamy pesto dressing(ContainsMilk, Egg, Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the 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 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 leave 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 soft, 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, 3-4 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.
Wipe out the frying pan and return 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 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.
Cut the burger 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 onion. Serve with the potato wedges and salad.