Haloumi & Chargrilled Capsicum Burger
with Potato Wedges
- Milk
- Gluten
- Soy
- Eggs
- Sulphites
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Sulphites
Prepare to fall in love with haloumi all over again when you taste this irresistible burger. We've teamed the cheesy favourite with chargrilled capsicum relish and caramelised onion so there's lots of delicious flavour going on, plus sliced tomato and salad leaves for a fresh touch. With potato wedges on the side, this dinner is totally dishy!
Ingredients
3 unit
potato
½ block
haloumi/grill cheese
(Contains: Milk; )
1 unit
onion
2 unit
Butter Burger Buns
(Contains: Milk, Gluten, Soy, Eggs; May be present: Peanuts, Tree Nuts, Sesame, Sulphites)
1 unit
tomato
1 tub
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 bag
salad leaves
Not included in your delivery
olive oil
1 tbs
warm water
2 tsp
brown sugar
4 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm-thick wedges. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until golden and tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the potato wedges are roasting, slice the haloumi (see ingredients list) to get 1 thin piece per person, each a similar width to your buns. Place the haloumi slices in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps reduce the saltiness!
Thinly slice the brown onion. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the warm water, brown sugar and balsamic vinegar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.
While the onion is cooking, place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. Add to the pan and cook until golden, 2 minutes each side. Transfer to a plate lined with paper towel. Thinly slice the tomato.
Cut the burger buns in half. Spread the chargrilled capsicum relish over the bases. Top with a handful of mixed salad leaves, the tomato slices, haloumi and caramelised onion. Serve the potato wedges on the side.
