Rustic Haloumi & Caramelised Onion Burger
with Spiced Wedges
- Milk
- Eggs
- Gluten
- Soy
- Peanuts
- Traces of Tree Nuts
- Sulphites
- Sesame
- May contain traces of allergens
We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy herby mayo 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.
Ingredients
2
potato
1 packet
haloumi/grill cheese
(Contains: Milk; )
1
Brown Onion
1
tomato
2
Butter Burger Buns
(Contains: Eggs, Gluten, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water
Nutrition Values
Utensils
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.
TIP: Cut the haloumi into pieces in 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 haloumi until golden brown, 1-2 minutes each side.
• While the haloumi is cooking, halve burger buns and bake directly on oven rack until heated through, 2-3 minutes.
• Spread dill & parsley mayonnaise over burger bun bases. • Top with some mixed salad leaves, tomato, haloumi and caramelised onion. • Serve with spiced wedges. Enjoy!
