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Mediterranean Haloumi, Pesto & Caramelised Onion Burger
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Mediterranean Haloumi, Pesto & Caramelised Onion Burger

Mediterranean Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges

We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of sweet 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:
Milk
Gluten
Soy
Egg
Tree Nuts

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

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 block

haloumi

(Contains Milk;)

1 unit

brown onion

1 unit

tomato

2 unit

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg; May be present: Sesame, Tree Nuts, Lupin. )

1 bag

mixed salad leaves

1 tub

creamy pesto dressing

(Contains Milk, Tree Nuts, Egg;)

Not included in your delivery

unit

olive oil

1 tbs

balsamic vinegar (for the onions)

2 tsp

water

1 tsp

brown sugar

2 tsp

balsamic vinegar (for the salad)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3760 kcal
Fat45.6 g
of which saturates20.1 g
Carbohydrate81 g
of which sugars25.1 g
Dietary Fibre0 g
Protein35.5 g
Cholesterol0 mg
Sodium1610 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

BAKE THE sweet POTATO
1

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!

Get prepped
2

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!

cook the haloumi
3

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), the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Wash and 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.

Bake the buns
4

Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

Dress the salad leaves
5

In a medium bowl, combine the mixed salad leaves (reserve some 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.

Serve up
6

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 onion. Serve with the sweet potato wedges and salad.