Skip to main content
Coles

Haloumi burgers with eggplant and pesto

Skip to IngredientsSkip to Method
  • Vegetarian
  • No added sugar
  • Soy free
  • Peanut free
  • Seafood free
  • Shellfish free
  • High in dietary fibre
  • High in protein

Loaded with kaleslaw, eggplant and basil pesto, these haloumi burgers are irresistibly good and make for a great vegetarian dinner option.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes

Ingredients

  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • 1 eggplant, cut into 1cm-thick slices
  • 150g haloumi, sliced
  • 4 burger buns, split, lightly toasted
  • 1/3 cup (100g) Coles Garlic Aioli
  • 8 small green oak lettuce leaves
  • 1/3 cup (90g) basil pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place half the kaleslaw and half the dressing from the salad kit in a large bowl. Add half the seed mix from the salad kit. Toss to combine. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook on grill, in batches, for 2 mins each side or until golden brown and tender. Season. Transfer to a plate. Cook haloumi on the grill, turning, for 3 mins or until golden. Add to the eggplant on the plate.
  3. Step 3

    Spread the bun bases with aioli. Divide among serving plates. Top with the lettuce, eggplant, haloumi, pesto, kaleslaw mixture and bun tops. Toss remaining kaleslaw in a bowl with the remaining dressing and remaining seed mix. Serve with the burgers.

Nutrition Information

PER SERVE

Energy: 2970kJ/711 Cals (34%)

Protein: 23g (46%)

Fat: 45g (64%)

Sat fat: 8g (33%)

Carb: 47g (15%)

Sugar: 14g (16%)

Fibre: 10g (33%)

Sodium: 1914mg (96%)

Haloumi burgers with eggplant and pesto

Haloumi burgers with eggplant and pesto
  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • 1 eggplant, cut into 1cm-thick slices
  • 150g haloumi, sliced
  • 4 burger buns, split, lightly toasted
  • 1/3 cup (100g) Coles Garlic Aioli
  • 8 small green oak lettuce leaves
  • 1/3 cup (90g) basil pesto
    Description

    Loaded with kaleslaw, eggplant and basil pesto, these haloumi burgers are irresistibly good and make for a great vegetarian dinner option.

    Method
    1. Step 1

      Place half the kaleslaw and half the dressing from the salad kit in a large bowl. Add half the seed mix from the salad kit. Toss to combine. Season.
    2. Step 2

      Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook on grill, in batches, for 2 mins each side or until golden brown and tender. Season. Transfer to a plate. Cook haloumi on the grill, turning, for 3 mins or until golden. Add to the eggplant on the plate.
    3. Step 3

      Spread the bun bases with aioli. Divide among serving plates. Top with the lettuce, eggplant, haloumi, pesto, kaleslaw mixture and bun tops. Toss remaining kaleslaw in a bowl with the remaining dressing and remaining seed mix. Serve with the burgers.