Crumbed Haloumi Burger
with Corn Cobs & Caramelised Onion
Serve up a hearty, meat-free burger with a golden "patty" of crumbed haloumi! We've added creamy, smokey aioli and sweet caramelised onion to turn this easy dinner into a taste sensation.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 cob
corn
1
tomato
1
brown onion
1 packet
haloumi
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Cut corn cob in half. Thinly slice tomato into rounds. Thinly slice brown onion. • Bring a medium saucepan of salted water to the boil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring often, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Slice haloumi horizontally to get one thin piece per person. • In a shallow bowl, combine the plain flour and Nan's special seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into the egg and finally in the breadcrumbs. Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.
• While the haloumi is cooking, cook corn in the saucepan of boiling water until tender and bright yellow, 5 minutes. • Drain corn, then set aside.
• Place bake-at-home burger buns on a microwave-safe plate. Microwave for 1 minute. • Wash and dry frying pan, then return to medium-high heat. Halve the buns, then toast, cut-side down, until golden, 3-4 minutes.
TIP: If you don't have a microwave, you can bake the buns on an oven wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
• Spread toasted bun bases with smokey aioli. • Top with mixed salad leaves, crumbed haloumi, caramelised onion and sliced tomato. • Serve with corn cobs (spread with a little butter, if you'd like!). Enjoy!