Haloumi Burger & Herby Fries

Name: Haloumi Burger & Herby Fries with Beetroot Relish, Dijon Mustard & Aioli
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 sachet garlic & herb seasoning; 1 beetroot; 2 tbs balsamic vinegar; 1 tbs brown sugar; 0.3 cup water; 1 packet haloumi; 1 tomato; 1 packet plant-based aioli; 1 bag spinach & rocket mix; 2 plant-based burger bun

with Beetroot Relish, Dijon Mustard & Aioli

Get up to $200 off!

Is there anything yummier than a big burger with all the trimmings? Survey says: absolutely not! This week, we’re switching things up by building one around our plant-based burger patties, and loading it up with all the tasty toppings: beetroot relish, fresh tomato and salad leaves and an extra-special (and plant-based!) Dijon 'aioli'. On the side, there’s a heap of herby baked fries...because how could we not?

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soja

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

garlic & herb seasoning

beetroot

1 packet

haloumi

tomato

1 packet

plant-based aioli

1 bag

spinach & rocket mix

plant-based burger bun

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

0.3 cup

water

Nutritional Values

Energy (kJ)3515 kJ

Fat44.8 g

of which saturates16.2 g

Carbohydrate76.4 g

of which sugars25.7 g

Protein30.8 g

Sodium2068 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water.

TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, grate beetroot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and the brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

• When the fries have 10 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Cook haloumi until golden brown, 1-2 minutes each side.

• Meanwhile, halve plant-based burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Slice tomato. • Spread bun bases with Dijon mustard and 1/2 the plant-based aioli.

• Top with haloumi, beetroot relish, tomato and salad leaves. • Divide haloumi burgers and herby fries between plates. • Serve with remaining aioli and beetroot relish. Enjoy!