Double Sesame-Crusted Haloumi Burger
with Beetroot Relish & Spiced Wedges
Serve up a hearty burger made with a golden "patty" of sesame-coated haloumi! A smear of dill-parsley mayo and sweet and tangy beetroot relish turns this veggie 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
Aussie Spice Blend
1
carrot
2 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
2
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Kiwi spice blend and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, grate carrot. • Slice haloumi in half crossways to get 1 thin steak per person.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the haloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.
• When the wedges have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• While the haloumi is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage, carrot, a drizzle of olive oil and white wine vinegar. Season to taste.
• Spread burger bases with a layer of dill & parsley mayonnaise. Top with crumbed haloumi, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayo. Enjoy!