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Haloumi, Eggplant & Hummus Burger

Haloumi, Eggplant & Hummus Burger

with Harissa Onion & Kumara Wedges

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Haloumi is one of our favourite burger ingredients - the hearty cheese makes for a filling and flavourful meal. But the flavour doesn't stop there, no we have roasted eggplant, mildly spiced onions and a generous spread of hummus to turn the whole thing into a Middle Eastern burger feast!

Allergens:MilkGlutenSoyEggsSesame

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

baby eggplant

1 unit

brown onion

½ block

haloumi

(ContainsMilk)

1 sachet

harissa paste

2 unit

butter burger buns

(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

½ tub

hummus

(ContainsSesameMay be presentTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

water

1.5 tsp

brown sugar

4 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3880 kJ
Fat48.5 g
of which saturates20.1 g
Carbohydrate83 g
of which sugars25.4 g
Dietary Fibre0 g
Protein32.6 g
Cholesterol0 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Small Bowl
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender.

2

While the kumara is roasting, slice the baby eggplant into 2cm rounds. Place the eggplant, olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) and a generous pinch of salt and pepper on a second oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender.

3

While the eggplant is roasting, thinly slice the brown onion. Cut the haloumi (see ingredients list) into 1cm slices (you should get 2 slices per person). Place the haloumi slices in a small bowl of cold water and set aside to soak. TIP: Soaking haloumi mellows out the saltiness!

4

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until softened. Add the harissa paste and cook for 1 minute or until fragrant. Add the water, brown sugar and balsamic vinegar, and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season with a pinch of salt and pepper and transfer to a medium bowl.

5

Place the burger buns on a wire rack in the oven for 3 minutes, or until heated through. 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 the haloumi and cook for 2 minutes on each side, or until golden brown

6

Slice the burger buns in half. Spread the base of the burger buns with the hummus (see ingredients list) and top with the haloumi, roasted eggplant, harissa onion and mixed salad leaves. Serve with the kumara wedges.