BBQ Halloumi Burger & Onion Chutney

Name: BBQ Halloumi Burger & Onion Chutney with Kūmara Fries & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Burger Bun; 2 Kumara; 1 Tomato; 1 packet Mayonnaise; 1 packet Onion Chutney; 1 sachet BBQ Seasoning; 1 packet Halloumi; 1 packet Mixed Salad Leaves

with Kūmara Fries & Mayonnaise

Get up to $175 off

Quick juicy halloumi seasoned with a barbecue zap is a smokey dream come true for your taste buds. Place it between two buns, serve with vibrant kūmara fries and glaze the chicken with an onion chutney to elevate these burgers to the next level.

Tags:

Kid Friendly

•Veggie

Allergens:

Eggs

•Gluten

•Milk

•Soy

•Wheat

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Burger Bun

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )

Kumara

Tomato

1 packet

Mayonnaise

(May be present: Sesame, Soy, Fish, Eggs. )

1 packet

Onion Chutney

(Contains: Sulphites; )

1 sachet

BBQ Seasoning

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Nutrition Values

Energy (kJ)3200 kJ

Calories765 kcal

Fat41.9 g

of which saturates21 g

Carbohydrate64.5 g

of which sugars18.7 g

Dietary Fibre4 g

Protein32.2 g

Sodium1800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Peel kumara, then cut into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes. • In a medium bowl, place haloumi and cover with water to soak.

• While kumara fries are baking, thinly slice tomato. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add haloumi, season with salt and pepper and turn to coat. Set aside.

• When kumara fries have 10 minutes remaining, 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. • Remove pan from heat, then add onion chutney and a splash of water. Gently turn haloumi to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Spread burger bun base with mayonnaise. Top with barbecue haloumi and spoon over any remaining glaze, sliced tomato and some mixed salad leaves. Serve with kumara fries and remaining mayonnaise. Enjoy!