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Pesto Haloumi Burgers
Pesto Haloumi Burgers

Pesto Haloumi Burgers

with Rosemary Sweet Potato Chips

We’re so excited about this burger! Crispy chunks of squeaky haloumi and bold pesto on a crispy baked roll will delight your tastebuds, and along with side of crunchy sweet potato chips? Let’s just say you won’t need that pub burger menu with this recipe under your belt.

Allergens:
Gluten
Milk
Soy
Eggs
Wheat
Tree Nuts

The quantities provided above are averages only.

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

1 bunch

rosemary

2

bake-at-home burger buns

(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)

½ block

haloumi

(Contains: Milk;)

1 bag

rocket leaves

1

tomato

2 tbs

traditional pesto

(Contains: Milk, Tree Nuts;)

Not included in your delivery

3 tsp

olive oil

Nutritional Values

per serving
Calories2910 kcal
Fat32.2 g
of which saturates10.1 g
Carbohydrate65.3 g
of which sugars14.6 g
Protein27.9 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Pan

Cooking Steps

Prepare the sweet potato
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into chips (unpeeled). Pick the rosemary leaves and finely chop. Slice the haloumi and tomato. Wash the rocket leaves.

Roast the sweet potato
2

Place the sweet potato on a lined oven tray and toss in the olive oil and rosemary. Season with salt and pepper and cook for 35-40 minutes or until tender and golden. Add the bake-at-home burger buns to the oven in the last 5 minutes to bring them to life.

Cook the haloumi
3

Just before serving, heat a greased medium frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.

Assemble the burgers
4

To assemble the burgers, halve the buns and fill them with the rocket, tomato, haloumi and a generous dollop of the traditional pesto. Serve with the golden sweet potato rosemary chips on the side. Yum!

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