Crumbed Haloumi Burger & Smokey Aioli
with Caramelised Onions
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 packet
haloumi
(Contains Milk;)
1
brown onion
1
corn
1
tomato
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
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Cut the corn cob in half. Thickly slice the tomato. Thinly slice the brown onion. Bring a medium saucepan of salted water to the boil.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Slice the haloumi horizontally to get 1 thin piece per person. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate. Wipe out the frying pan and return to a medium-high heat with enough oil to coat the base. Cook the haloumi until golden brown, 2 minutes each side. Set aside on a plate lined with paper towel.
While the haloumi is cooking, cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain.
Microwave the bake-at-home burger buns on a plate, 1 minute. Cut the buns in half. Wipe out the frying pan and return to a medium-high heat. Add the buns, cut-side down, and toast until golden, 3-4 minutes.
TIP: If you prefer, you can bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.
Build your burgers by spreading a layer of smokey aioli over the base of a bun. Top with the mixed salad leaves, haloumi, caramelised onion and tomato. Serve with the corn cobs (spread with a little butter if you like!).