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Haloumi & Chipotle Mayo Burger

Haloumi & Chipotle Mayo Burger

with Spiced Kumara Fries & Beetroot Relish

Vegetarian
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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.

Tags:Veggie
Allergens:MilkEggsGlutenSoy

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 sachet

All-American spice blend

1 packet

haloumi/grill cheese

(ContainsMilk)

1 packet

mayonnaise

(ContainsEggs)

½ packet

mild chipotle sauce

1 unit

tomato

1 unit

onion

1 unit

beetroot

2 unit

butter burger buns

(ContainsMilk, Eggs, Gluten, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 bag

salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

⅓ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat41.5 g
of which saturates19.5 g
Carbohydrate91.1 g
of which sugars35.3 g
Dietary Fibre0 g
Protein35.1 g
Cholesterol0 mg
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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!

3

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!

4

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.

5

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.

6

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!