Halloumi and Caramelised Onion Burger with Irish Bacon
with sweet potato wedges and creamy pesto sauceCalories
:
1149 kcalProtein
:
42.5g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
High Veggie
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Sulphites
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Halloumi
(Contains: Milk)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
1 unit(s)
Onion
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
130 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)4807 kJ
Energy (kcal)1149 kcal
Fat67.3 g
of which saturates25.8 g
Carbohydrate100.5 g
of which sugars29 g
Dietary Fiber2 g
Protein42.5 g
Salt7.2 g
Potassium1116.1 mg
Calcium80.5 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 2cm wide wedges (peeling optional).
- Halve, peel and thinly slice the onion.
- Thinly slice tomato.
- Drain the halloumi then chop lengthways to create 2 slices. Add to a bowl of cold water.
2
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
- Add the bacon for the final 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
TIP: Use two baking trays if necessary.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.
- Add the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins.
- Remove the onion and set aside.
4
- Return the pan to medium-high heat.
- Remove the halloumi slices from the cold water and pat dry with kitchen paper.
- Drizzle a small bit of oil in the pan.
- Once hot, add the halloumi and fry until golden, 2-3 mins each side.
5
- While the halloumi is frying, pop the buns into the oven to warm, 2-3 mins.
- In a small bowl, mix the pesto and aioli together to make the sauce.
6
- Spread each bun with the pesto aioli, then top with the halloumi, bacon, salad leaves, onion and tomato.
- Serve with the sweet potato wedges and any remaining sauce alongside.
