Haloumi & Caramelised Onion Burger
with Creamy Pesto & Herbed Wedges
- Milk
- Eggs
- Gluten
- Soy
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Traces of Tree Nuts
- Sulphites
We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of golden 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
1 packet
haloumi/grill cheese
(Contains: Milk)
1
onion
1
tomato
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
2
Butter Burger Buns
(Contains: Milk, Eggs, Gluten, Soy May be present: Peanuts, Sesame, Tree Nuts, Sulphites)
1 packet
creamy pesto dressing
(Contains: Soy)
1 packet
Mixed Leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
Nutrition
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut potato into wedges, then place on a lined oven tray. Sprinkle over garlic & herb seasoning. Drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
Meanwhile, slice haloumi into 2 thin pieces per person. Thinly slice brown 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.
While the haloumi is cooking, bake burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice burger buns in half, then spread bases with creamy pesto dressing. Top with some mixed leaves, tomato, haloumi and caramelised onion. Serve with herbed wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty combination of haloumi, caramelised onion, and pesto, creating a delicious and satisfying vegetarian burger.
- Ease of prep: Customers found this recipe quick and easy to make, perfect for a simple yet flavourful meal.
- Suggestions: Consider adding a portobello mushroom for extra meatiness; some enjoyed including a plant-based patty or bacon for variety.
- Next-day meals: Par-boil potatoes before baking for crispier wedges; add extra salad or avocado to boost freshness and balance.
