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Halloumi Burgers

with Basil Aioli and Potato Wedges
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
10 kcal
Protein
: 
undefinedundefined protein
Total
: 
30 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Yukon Potato

10 g

Archived

2 unit(s)

Brioche Bun

1 unit(s)

Halloumi Cheese

56 g

Spring Mix

1 unit(s)

Tomato

0.13 cup

Basil Pesto

2.4 tbsp

Mayonnaise

Calories10 kcal
Carbohydrate2 g
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.

Cooking Steps

1

Wash and dry all produce.* Strip a few rosemary leaves from the stems and finely chop 1 tsp (double for 4 ppl). Cut potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss potatoes and rosemary with a drizzle of oil. Season with salt and pepper. Roast in centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.

2

Meanwhile, slice the tomato(es) into 1/4-inch rounds. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels. In a small bowl, stir together the basil pesto and mayonnaise. Set aside.

3

Heat a large non-stick pan over medium-high heat. Add the halloumi to the dry pan and cook until golden-brown, 1-2 min per side.

4

Meanwhile, cut the buns in half and arrange them on another baking sheet cut-side up. Toast in the centre of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

5

Divide the spring mix, halloumi slices, basil aioli and tomatoes between buns. Serve alongside the potato wedges.

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