Plant-Based Burger, Haloumi & Spiced Sweet Potato Fries
with Parsley 'Mayo' & Caramelised Onion
Our plant-based patties mean you can have your burger and eat it too. Load yours up with salad and a parsley-spiked plant-based aioli and consider your Meatless Monday sorted.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
2
sweet potato
1
brown onion
1
tomato
1 bag
parsley
1 packet
plant-based burger patty
(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )
1 bag
mixed salad leaves
2 packet
Plant-Based Mayonnaise
1 sachet
All-American spice blend
1 packet
Dijon mustard
2
plant-based burger bun
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Almond, Hazelnut. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend 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, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• While the onion is cooking, thinly slice tomato, then set aside. Roughly chop parsley. • In a small bowl, combine Dijon mustard and 1/2 the plant-based mayonnaise. • In a second small bowl, combine parsley and remaining plant-based mayonnaise. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). • After cooking patties, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi slices until golden brown, 1-2 minutes each side.
TIP: For even browning, press down on each patty in the frying pan using a spatula.
• Meanwhile, halve place plant-based burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Spread a layer of parsley 'mayo' over the bases. • Top each base with a plant-based patty, haloumi slice, some caramelised onion, tomato slices and mixed salad leaves. • Serve with sweet potato fries and Dijon mayo. Enjoy!
