Crumbed Haloumi & Sticky Onion Burger
with Buttery Corn Cobs
Serve up a hearty, meat-free burger with a golden "patty" of crumbed haloumi! We've added creamy burger sauce, quick caramelised onion and a sweet and juicy corn cob side 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 Wheat, Gluten; May be present: Soy. )
2
Bake-At-Home Burger Buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )
1 packet
Smokey Aioli
(Contains Egg; May be present: Milk. )
1 packet
Mixed Salad Leaves
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
• Preheat oven to 240°C/220°C fan-forced. • 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, until softened, 5-6 minutes. • Add the balsamic vinegar, 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, place the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat haloumi first in the flour mixture, followed by 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 crumbed 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.
• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread the bun bases with smokey aioli. • Top with crumbed haloumi, mixed salad leaves, sliced tomato and caramelised onion. • Serve with corn cobs. Enjoy!
TIP: Grab some butter and spread along the corn cob to taste!