Louisiana Black Bean, Haloumi & Cheddar Burger
with Potato Wedges & Sweet Chilli Aioli
We can bet you've never had a veggie burger quite like this before. With a cheesy black bean patty, haloumi, soft, brioche-style buns and a smear of sweet chilli aioli, plus potato wedges, this dish is a real treat.
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
Tomato
1 packet
Black Beans
(Contains Soy; )
1 packet
Sweet Chilli Sauce
1 packet
Garlic Aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Louisiana Spice Blend
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
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
haloumi/grill cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tbs
milk
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice tomato. Drain and rinse black beans. • In a small bowl, combine sweet chilli sauce and garlic aioli.
• Cut haloumi into 1cm slices. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine black beans, shredded Cheddar cheese, Louisiana spice blend, the plain flour, egg and milk. Mix well to combine.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (2-3 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season.
• Spread burger bun bases with sweet chilli aioli sauce. • Top with mixed salad leaves, tomato, haloumi and Louisiana black bean fritters. • Serve with potato wedges and mayonnaise. Enjoy!