Rustic Chicken, Halloumi & Caramelised Onion Burger

Name: Rustic Chicken, Halloumi & Caramelised Onion Burger with Spiced Moemoe Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Dill & Parsley Mayonnaise; 2 Burger Bun; 1 Red Onion; 1 Tomato; 320 g Chicken Breast; 1 sachet Classic Roast Seasoning; 1 packet Halloumi; 1 packet Mixed Salad Leaves; 2 Potato; 1 drizzle olive oil; 1 tbs balsamic vinegar; 2 tsp water (for the onion); 1 tsp brown sugar

with Spiced Moemoe Potato Wedges

Get up to $175 off

We’re so excited about this burger, with crispy slices of squeaky halloumi, creamy herby mayo and a side of golden Moemoe 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.

Allergens:

Eggs

•Soy

•Gluten

•Milk

•Wheat

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

Burger Bun

Red Onion

Tomato

320 g

Chicken Breast

1 sachet

Classic Roast Seasoning

1 packet

Halloumi

1 packet

Mixed Salad Leaves

Potato

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar

2 tsp

water (for the onion)

1 tsp

brown sugar

Nutrition Values

Calories1090 kcal

Energy (kJ)4540 kJ

Fat54.9 g

of which saturates23.3 g

Carbohydrate75.4 g

of which sugars13.9 g

Dietary Fibre4.7 g

Protein72.7 g

Sodium1700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Sprinkle over Aussie spice blend. Drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, slice haloumi into two thin pieces per person. Thinly slice onion and tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. TIP: Cut the haloumi into pieces with a similar width to the burger buns!

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

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with heat a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread dill & parsley mayonnaise over burger bun bases. • Top with some mixed salad leaves, chicken, tomato, haloumi and caramelised onion. • Serve with spiced wedges. Enjoy!