Double Sesame-Crusted Haloumi Burger
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Double Sesame-Crusted Haloumi Burger

Double Sesame-Crusted Haloumi Burger

with Beetroot Relish & Spiced Wedges

Serve up a hearty burger with this version made with a golden "patty" of sesame-coated haloumi! A smear of dill-parsley mayo and sweet and tangy beetroot relish turns this veggie dinner into a taste sensation.

Tags:
Veggie
Allergens:
Milk
Gluten
Egg
Sesame
Gluten(Wheat)
Soy
Wheat

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Kiwi Spice Blend

1

carrot

2 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

sesame seeds

(Contains Sesame; )

2

Burger Bun

(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Shredded Cabbage Mix

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

Beetroot Relish

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)6642 kJ
Fat93.1 g
of which saturates40.3 g
Carbohydrate120.4 g
of which sugars36.3 g
Dietary Fibre10.4 g
Protein69.3 g
Sodium3168 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Kiwi spice blend and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

2
2

• While the wedges are baking, grate carrot. Slice haloumi in half crossways to get 1 thin steak per person.

3
3

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the haloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.

4
4

• When the wedges have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

5
5

• While the haloumi is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bow,l combine shredded cabbage, carrot, a drizzle of olive oil and vinegar. Season to taste.

6
6

• Spread burger buns with a layer of dill & parsley mayonnaise. Top with crumbed haloumi, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayo. Enjoy!