Supreme Halloumi Burger & Wedges
with Caramelised Bacon & Beetroot Relish
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
It’s the classic chicken burger swooping in to claim the best burger award tonight. It’s spot on the podium is well earned, with aromatic spices cooked into the chicken, mouth-watering bacon and a sweet caramelised onion and beetroot relish. It’s a winning combination!
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Red Onion
100 g
Diced Bacon
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Kiwi Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. • Cut potato into wedges. • Place wedges into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• While the wedges are cooking, thinly slice onion (see ingredients). Grate beetroot. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. Season with salt and pepper, then add halloumi and turn to coat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, onion and beetroot, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side.
• Meanwhile, halve burger buns and bake directly on an oven rack until heated through, 2-3 minutes.
• Spread burger bases with some garlic aioli. Top with halloumi, caramelised bacon and beetroot relish, and baby leaves. • Serve with wedges. Enjoy!
