This delicious burger, packed with the contrasting flavours of caramelised onion and traditional pesto is a taste sensation and is sure to win you over.
This delicious burger, packed with the contrasting flavours of caramelised onion and traditional pesto is a taste sensation and is sure to win you over.
Serves 4
What you’ll need:
Drizzle of Olive Oil
4 Potatoes
400g Haloumi
2 Brown Onions
2 Tomatoes
2 tbsp Warm Water
4 tsp Brown Sugar
4 tsp Balsamic Vinegar (for the onion)
4 Burger Buns
60g bag Mix Salad Leaves
4 tsp Balsamic Vinegar (for the dressing)
100g Smoky Aioli
Instructions
1 Bake the potato
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
2 Get prepped
While the wedges are baking, slice the haloumi into 2 thin pieces per person.TIP: Cut the haloumi into pieces a similar width to the buns! Place the haloumi slices in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps mellow out the saltiness! Thinly slice the brown onion. Thinly slice the tomato into rounds.
3 Make the onion jam
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until soft, 5-6 minutes. Add the warm water, brown sugar and the balsamic vinegar (for the onion) and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-4 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.
4 Bake the buns
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden, 2 minutes each side.
5 Dress the salad leaves
Place the burger buns on a wire rack in the oven until heated through, 3 minutes. In a medium bowl, combine the mixed salad leaves (keep some plain for the burgers!) with the balsamic vinegar (for the dressing) and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people). Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.
6 Serve up
Cut the burger buns in half. Spread base of each bun with creamy pesto dressing. Top with the reserved mixed salad leaves, the tomato slices, haloumi and caramelised onion. Serve with the potato wedges and salad.
Recipe thanks to our friends at HelloFresh
Share this page
BUMP&baby
BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.
Other articles of interest
Review: bugaboo fox
I have a newborn and was looking for a pram that had a bassinet option as well as a regular seat for when my baby gets bigger, and the bugaboo fox surprised me when I realised the frame is the same for both stages — you just swap out the bassinet insert for the seat insert.
Braised fennel and tomato
A gorgeous, easy wintery dish, this recipe can be taken in all sorts of directions. Serve it as a side dish with the lasagne and winter salad as I’ve suggested, or as a main meal on soft polenta with a green salad.
