This squeaky burger gets a big "yes, please!" from all of our recipe testers, and for good reason. With tangy beetroot relish, smokey mild chipotle mayo and a fresh touch from tomato and salad leaves, every bite is a true delight.
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
All-American spice blend
mild chipotle sauce
butter burger buns(ContainsMilk, Eggs, Gluten, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the All-American spice blend and season with a pinch of pepper. Toss to coat. Bake on the top oven rack until tender, 20-25 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the fries are baking, cut the haloumi into 1cm slices (you should get 2 pieces per person). Place the haloumi slices in a bowl of cold water and set aside to soak for 5 minutes.
TIP: Soaking the haloumi helps mellow out the saltiness!
In a small bowl, combine the mayonnaise and mild chipotle sauce (see ingredients list). Set aside. Thinly slice the tomato into rounds. Thinly slice the brown onion. Grate the beetroot (unpeeled).
TIP: Wear gloves to prevent the beetroot from staining your fingers!
In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.
When the fries have 5 minutes cook time remaining, drain the haloumi and pat dry with paper towel. Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.
Divide the spiced kumara fries between plates. Spread a layer of chipotle mayo over the base of the burger buns and top with the beetroot relish, mixed salad leaves, haloumi and tomato. Serve with any remaining chipotle mayo.
TIP: Store and refrigerate any leftover beetroot relish in an airtight container for up to 1 week!