Crumbed Haloumi Burger
with Kumara Fries & Caramelised Onions
Serve up a hearty burger with this version made with a golden "patty" of crumbed haloumi! A smear of smokey aioli and sweet caramelised onions turns this veggie dinner into a taste sensation.
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
1 block
haloumi/grill cheese
(ContainsMilk)1 unit
onion
1 packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 unit
tomato
2 unit
butter burger buns
(ContainsMilk, Gluten, Eggs, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)1 tub
smokey aioli
(ContainsEggs)1 bag
salad leaves
2 unit
kumara
Not included in your delivery
olive oil
4 tsp
balsamic vinegar
2 tsp
water
½ tbs
brown sugar
4 tsp
plain flour
(ContainsGluten)1 unit
egg
(ContainsEggs)
Preheat the oven to 240°C/220°C fanforced. Cut the kumara (unpeeled) into 1cm fries. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then bake until tender, 20-25 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time!
Slice the haloumi in half crossways to get 1 thin steak per person. Place the haloumi into a small bowl of cold water and leave to soak for at least 5 minutes. TIP: Soaking the haloumi helps draw out some of the salt! Thinly slice the red onion. Thickly slice the tomato.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is caramelising, drain the haloumi and pat dry. In a shallow bowl, combine the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate. When the onions are done, wipe out the pan and return to a medium-high heat with enough olive oil to coat the base of the pan. Cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with a paper towel.
Place the burger buns on a plate and microwave for 1 minute. Slice the buns in half. Wipe out the frying pan and return to a medium-high heat. Add the buns, cut-side down, and toast until golden, 3-4 minutes. TIP: If you don't have a microwave, bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.
Build your burgers by spreading a layer of the smokey aioli over the base of a bun. Top with the mixed salad leaves, haloumi, caramelised onions and tomato. Serve with the kumara fries on the side.