Crumbed Haloumi Burgers & Wedges
with Beetroot Relish
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Let the warm summer sun wash over you and get a taste of the seaside when you bite into this crumbed haloumi burger, layered with tartare sauce, beetroot relish and of course that golden haloumi. No burger is complete without being accompanied by wedges. If you have any left, you can dip those bad boys in the tartare sauce! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
2
Burger Bun
(Contains: Wheat, Gluten, Eggs, Milk, Soy May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Tomato
1 packet
Halloumi
(Contains: Milk)
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. In a medium bowl, place haloumi and cover with water to soak.
• Meanwhile, thinly slice tomato into rounds. Grate the beetroot.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend.
• Dip haloumi slices into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and 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. • Wash and dry the frying pan, then return to medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate and season with a pinch of salt.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread dill & parsley mayonnaise over burger bun bases, then top with crumbed haloumi, tomato and beetroot relish. • Serve with wedges and any remaining dill & parsley mayonnaise. Enjoy!
