Haloumi & Smokey Plant-Based Burger
with Spiced Potato Wedges & Slaw
In this American-style burger, the plant-based patties mingle in the pan with a game-changing ingredient: caramelised onion chutney! With the perfect ratio of sweet and savoury flavours, all that is left is to serve these burgers with baked wedges and you have a dish which believe it or not, is 100% plant-based!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 sachet
All-American Spice Blend
1 packet
Slaw Mix
2
Plant-Based Burger Patty
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
2
Potato
1
Tomato
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
2
Bake-At-Home Continental Rolls
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Eggs, Milk.)
1 packet
Onion Chutney
Cooking Steps
• Cut potato into wedges. • In a medium bowl, place haloumi and cover with water to soak. • Set your air fryer to 200°C. Place wedges into the air fryer basket. Drizzle with olive oil, sprinkle with All-American spice blend, season with salt and toss to coat. Cook for 15 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with all-American spice blend, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• In a large bowl, combine a dollop of plant-based smokey aioli and a drizzle of olive oil and the white wine vinegar. Add slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based burger patty until browned and heated through, 2-3 minutes each side. Season with salt and pepper. • In the last 30 seconds, add onion chutney, turning patties to coat. • Once wedges are done, halve continental rolls, then place in the air fryer basket and cook until heated through, 2-3 minutes.
• Spread continental rolls with remaining plant-based smokey aioli. • Top with the plant-based patty, haloumi, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced potato wedges and any remaining slaw. Enjoy!
