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Crumbed Haloumi Burger

Crumbed Haloumi Burger

with Kumara Fries & Caramelised Onions

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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.

Allergens:MilkGlutenEggsSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 block

haloumi

(ContainsMilk)

1 unit

red 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

(May be presentEgg)

1 bag

mixed 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)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4490 kJ
Fat51.6 g
of which saturates20.9 g
Carbohydrate104 g
of which sugars27 g
Dietary Fibre0 g
Protein41.6 g
Cholesterol0 mg
Sodium1440 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.