We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of golden kumara 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.
Always refer to the product label for the most accurate ingredient and allergen information.
butter burger buns(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
mixed salad leaves
creamy pesto dressing(ContainsMilk)
balsamic vinegar (for the onions)
balsamic vinegar (for the salad)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the wedges are baking, slice the haloumi into 2 thin pieces per person. Place the haloumi slices in a small bowl of cold water and leave to soak. Thinly slice the brown onion. Thinly slice the tomato into rounds.
TIP: Cut the haloumi into pieces a similar width to the burger buns! TIP: Soaking the haloumi helps mellow out the saltiness!
In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl and cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden, 2 minutes each side.
Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. In a medium bowl, combine the mixed salad leaves (reserve some leaves for the burgers!) with the balsamic vinegar (for the salad) and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people). Season to taste with salt and pepper.
TIP: Toss the salad just before serving to keep the leaves crisp.
Slice the burger buns in half. Spread the base of each bun with creamy pesto dressing. Top with the reserved salad leaves, the tomato, haloumi and caramelised onion. Serve with the kumara wedges and salad.