Vivera Plant Based Burger With
With Honey Paprika Glazed Halloumi
- Sulphites
- Celery
- May contain traces of allergens
Ingredients
2 unit(s)
Vivera Plant Quarter Pounder Burger
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
250 grams
Halloumi
15 grams
Honey
2 unit(s)
Burger Buns
20 grams
Chipotle Paste
1 sachet(s)
Smoked Paprika
½ unit(s)
Red Onion
1 sachet(s)
Mayonnaise
450 grams
Potatoes
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, halve, peel and thinly slice the red onion onion. Pick a leaf per person from the baby gem to put in your burger later then trim the root and thinly slice the baby gem widthways. Pop the sliced red onion into a small bowl with the red wine vinegar, a pinch of salt and the sugar (see ingredients for amount). Mix well to combine and set aside.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the Vivera plant based burgers and fry until golden and crispy on both sides, 3-4 mins per side. Once cooked, transfer to a plate and cover in foil to stay warm. Wipe out the pan and return to the heat.
Slice the halloumi into 2 slices per person lengthways. Mix the smoked paprika and honey together in a small bowl. Once the pan is hot, pop the haloumi into the pan and cook until golden brown, 3-4 mins per side. Once golden, add the smoked paprika and honey, turning the halloumi to coat it in the glaze and remove from the heat.
Halve the burger buns and pop into the oven to warm through, 2-3 mins. In a small bowl combine the mayo with half the chipotle, mix well. Pop the sliced baby gem into a bowl with the remaining chipotle paste a drizzle of olive oil and 3/4 of the pickled red onion and the vinegar. Mix well to combine and season with salt and pepper.
Pop a burger bun on each plate, spread the chipotle mayo on the base and top with a Vivera burger. Share the glazed halloumi on the burger and top with the remaining pickled red onion and reserved baby gem leaf. Share the wedges alongside with the salad. Enjoy!
