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 refer to the product label for the most accurate ingredient and allergen information.
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
butter burger buns(ContainsMilk, Gluten, Eggs, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
smokey aioli(May be presentEgg)
mixed salad leaves
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.