Sesame-Crusted Haloumi Burger
with Beetroot Relish & Spiced Wedges
Serve up a hearty burger with this version 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.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
haloumi/grill cheese
(Contains Milk; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
1 bag
Mixed Leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over the Aussie spice blend and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the tomato into rounds. Slice the 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 the panko breadcrumbs, sesame seeds and a pinch of salt. Coat the haloumi slices first in the flour mixture, followed by the egg and finally the panko sesame breadcrumbs. Transfer to a plate.
When the wedges have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base. Cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with paper towel.
While the haloumi is cooking, bake the burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then spread with a layer of dill & parsley mayonnaise. Top with the sesame-crusted haloumi, some beetroot relish, tomato and mixed leaves. Serve with the spiced wedges and any remaining dill-parsley mayo.