Indian Tandoori Haloumi Burger
with Garlic Yoghurt & Fries
We admit that we’re a bit obsessed with haloumi. Who isn’t? We’re always trying to find delicious new ways to enjoy it, and we think this burger with Indian flavours might be our best idea yet.
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
2 unit
potatoes
1 clove
garlic
1 bunch
mint
1 packet
haloumi
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
¼ tub
tandoori paste
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 unit
tomato
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Cut the haloumi horizontally into 2 thin slices (you should get 1 piece per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes.
TIP: Soaking the haloumi helps mellow out the saltiness!
In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. Add to the pan and cook until golden brown, 2 minutes each side. Transfer to a plate and set aside. Remove the pan from the heat, add the tandoori paste (1/4 tub for 2 people / 1/2 tub for 4 people) and cook until fragrant, 1 minute. Add some garlic yoghurt (1 tbs for 2 people / 2 tbs for 4 people) and stir until combined. Return the haloumi to the pan and turn to coat in the tandoori mixture.
TIP: The residual heat will cook the tandoori paste!
Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes. While the buns are baking, thinly slice the tomato.
Slice the burger buns in half and spread the bases with the garlic yoghurt. Top with the spinach & rocket mix, tandoori haloumi, mint and tomato. Serve with the fries.