Haloumi & Beetroot Relish Burger
with Spiced Sweet Potato Fries
This squeaky burger gets a big "yes, please!" from all of our recipe testers, and for good reason. With tangy beetroot relish, smokey aioli and a fresh touch from salad leaves, every bite is a true delight.
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;)
2
sweet potato
1 sachet
paprika spice blend
½
brown onion
1
beetroot
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 packet
mixed salad leaves
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Cut sweet potato into fries. Place the sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with the paprika spice blend and season with a pinch of pepper. • Toss to coat. Bake until tender, 20-25 minutes.
TIP: Spread the sweet potato across two trays if it can't fit in a single layer!
• Meanwhile, thinly slice brown onion (see ingredients). • Grate beetroot.
TIP: Wear gloves to avoid staining your fingers (optional).
• Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Cook onion, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper.
TIP: Store any leftover beetroot relish in the fridge!
• When the fries have 5 minutes remaining, drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Add haloumi and cook until golden brown, 1-2 minutes each side.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Divide the spiced sweet potato fries between plates. • Spread burger buns with smokey aioli and top with the beetroot relish, mixed salad leaves and haloumi. • Serve with any remaining smokey aioli. Enjoy!