Haloumi is always a winner and as we like to incorporate some more meat-free meals into our week, we've crumbed a thick patty of this delicious salty cheese and made a delicious "meaty" burger even the biggest meat lover would enjoy. Paired with some simple home made fries it just cant be beaten for a delicious veggie meal. Our haloumi comes from local, family owned Rose Valley Cheese and we think you'll agree its just perfect!
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Baking Tray
Preheat oven to 200. Slice potato into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.
Tip! You can also pop these in your air fryer on 200 for 15 minutes, stopping halfway to shake well.
Slice haloumi into thick slices. Set up a crumbing station with three bowls: 1 with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko crumb. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.
Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.
Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.
Slice tomatoes. Slice enough red onion for a few slices per burger (you won't need it all). Slice cos lettuce.
Assemble burgers with lettuce on the bottom, the haloumi patty, tomato, red onion and a dollop of the chipotle mayo. Serve with fries on the side.
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