Plant-Based Haloumi Burger & Spiced Potato Fries
with Dill 'Mayo' & Caramelised Onion
Our plant-based patties mean you can have your burger and eat it too. Load yours up with salad and a dill-spiked plant-based mayo, and consider your Meatless Monday sorted.
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
tomato
1 bag
dill
1 packet
plant-based burger patty
(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )
1 bag
mixed salad leaves
1 packet
haloumi
(Contains Milk;)
2
potato
1
brown onion
2 packet
Plant-Based Mayonnaise
1 sachet
All-American spice blend
1 packet
Dijon mustard
2
plant-based burger bun
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Almond, Hazelnut. )
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tbs
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water.
TIP: If your oven tray is crowded, divide the fries between two trays
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. 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.
• While the onion is cooking, thinly slice tomato, then set aside. Roughly chop dill. • In a small bowl, combine Dijon mustard and 1/2 the plant-based mayonnaise. • In a second small bowl, combine dill and remaining plant-based mayo.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Cook haloumi, until golden brown, 1-2 minutes each side.
TIP: For even browning, press down on each patty in the frying pan using a spatula.
• Meanwhile, halve place plant-based burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Slice buns in half. Spread a layer of dill 'mayo' over the bases. • Top each base with a plant-based burger patty, haloumi, some caramelised onion, tomato slices and mixed salad leaves. • Serve with potato fries and Dijon mayo. Enjoy!