Haloumi burgers with eggplant and pesto

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

4

5m

15m

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

Method

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.

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.

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.

Dietary information

Peanut-free
Soy-free
No added sugar
Vegetarian

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.