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 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.
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.
2 unit
potatoes
2 unit
Hamburger Bun
(Contains Gluten, Sesame, Soy; May be present: Egg, Lupin, Tree Nuts, Milk. )
½ block
haloumi
(Contains Milk;)
1 bag
mixed salad leaves
1 unit
roma tomato
1 tub
pesto dressing supreme
(Contains Egg, Milk, Tree Nuts;)
1 unit
brown onion
olive oil
3 tsp
warm water
2 tsp
brown sugar
1 tbs
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1 cm thick wedges. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time! 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 roast for 25-30 minutes, or until golden and tender.
While the potatoes are roasting, thinly 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 (see ingredients list), 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.
While the onion is cooking , cut the haloumi (see ingredients list) lengthways into 1 cm slices (you should get 2 pieces per person). Heat a small drizzle of olive oil in a second medium frying pan over a medium-high heat. TIP: Haloumi releases liquid as it cooks so you don't need much olive oil! Add the haloumi and cook for 2 minutes on each side, or until golden. Transfer to a plate and set aside.
Return the pan to a medium heat. Slice the hamburger buns in half and place, cut-side down, in the pan and toast for *2-3 minutes**, or until golden.
Thinly slice the roma tomato.
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 a pinch of salt and pepper. TIP: Toss the salad just before serving to prevent soggy leaves.
Divide the burger buns between plates and spread a dollop of the pesto dressing supreme over the base. Top with a handful of mixed salad leaves, tomato slices, the haloumi and a dollop of the caramelised onion jam. Serve the golden potato wedges on the side.