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Mediterranean Haloumi & Pesto Burger

Mediterranean Haloumi & Pesto Burger

with Caramelised Onion & Potato Wedges

Vegetarian
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We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of golden potato 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.

Tags:Veggie
Allergens:MilkGlutenSoyEggsTree Nuts

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

potato

1 block

haloumi/grill cheese

(ContainsMilk)

1 unit

brown onion

1 unit

tomato

2 unit

butter burger buns

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

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

unit

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3720 kJ
Fat44.7 g
of which saturates20.4 g
Carbohydrate78.3 g
of which sugars12.3 g
Dietary Fibre0 g
Protein36.6 g
Cholesterol0 mg
Sodium1350 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 potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time!

2

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 with a similar width to the burger buns! TIP: Soaking the haloumi helps mellow out the saltiness!

3

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

4

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, then add to the pan. Cook until golden, 2 minutes each side.

5

Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.

6

Slice the burger buns in half. Spread the base of each bun with the basil pesto. Top with the mixed salad leaves, tomato, haloumi and caramelised onion. Serve with the potato wedges.