We’re so excited about this burger, with crispy slices of squeaky halloumi, creamy herby mayo and a side of golden Moemoe potato wedges. Let’s just say, you won’t need the local pub’s menu on hand when you’ve got this recipe under your belt.
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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
2
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. )
1
Red Onion
1
Tomato
1 sachet
Classic Roast Seasoning
2 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2
Potato
1 drizzle
olive oil
1 tbs
balsamic vinegar
2 tsp
water (for the onion)
1 tsp
brown sugar
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Sprinkle over Aussie spice blend. Drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice haloumi into two thin pieces per person. Thinly slice onion and tomato.
TIP: Cut the haloumi into pieces with a similar width to the burger buns!
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a bowl.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded).
• While the haloumi is cooking, 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. • Top with some mixed salad leaves, tomato, haloumi and caramelised onion. • Serve with spiced wedges. Enjoy!