This halloumi burgers recipe is the second vegetarian one I've made from the Hairy Bikers' Everyday Winners recipe book.
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The combination of flavours is absolutely delicious...you get warm salty charred halloumi cheese encased in a lightly toasted ciabatta bun, that's soft on the outside and just a little bit crispy on the inside. Added to that is the lovely fresh herby yogurt dressing, some sweet heat from the chilli jam and crunch from the green pepper, red onion and lettuce or salad leaves. All in all it's the perfect balance of all the flavours.
A recipe to enjoy for lunch or dinner, at any time of the year...but particularly when it's a nice sunny day and you can eat outside!
Tip
- This halloumi burgers recipe is easily adapted if you’re cooking for less or more people. I halved it the first time I made it, to feed just the 2 of us.
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Ingredients
- 2 blocks of halloumi cheese
- 2 tbsp olive oil
- juice of 1 lemon
- 0.5 tsp salt
- 1 tsp dried oregano
For the yogurt dressing:
- 200g Greek yoghurt
- 1 tsp dried mint
- 0.5 tsp dried oregano
- a pinch of sugar
- salt and freshly ground black pepper
To serve:
- 4 ciabatta buns, split
- 4 large lettuce or salad leaves
- 8 slices of cucumber, cut on the diagonal
- 4 tbsp chilli jam – shop bought or homemade
- 4 slices of red onion
- mint leaves
- 4 rings of green pepper
Instructions
- First make the yoghurt dressing. Strain the yoghurt through a muslin-lined sieve for half an hour to drain off any excess liquid, then mix with the herbs, sugar and plenty of seasoning. Set aside.
- Cut each block of cheese into 4 thick slices. Whisk the olive oil and lemon juice with half a teaspoon of salt and the oregano. Pour this over the cheese slices and turn so they are completely coated. Heat a griddle pan or frying pan and add the cheese. Grill for 2 to 3 minutes on each side until charred or well browned.
- To assemble, lightly toast the ciabatta buns. Add a dollop of the yoghurt dressing to the bottom half of each ciabatta bun, then top with a lettuce leaf. Now add a slice of halloumi, a tbsp of chilli jam and a slice of red onion. Add the second slice of halloumi, top with green pepper, 2 cucumber slices and some mint, then add a little more yoghurt dressing. Sandwich with the top halves of the ciabatta buns. Serve immediately.
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Halloumi Burgers
Ingredients
- 2 blocks of halloumi cheese
- 2 tbsp olive oil
- juice of 1 lemon
- 0.5 tsp salt
- 1 tsp dried oregano
For the yogurt dressing:
- 200g Greek yoghurt
- 1 tsp dried mint
- 0.5 tsp dried oregano
- a pinch of sugar
- salt and freshly ground black pepper
To serve:
- 4 ciabatta buns split
- 4 large lettuce or salad leaves
- 4 tbsp chilli jam – shop bought or homemade
- 4 slices of red onion
- 4 rings of green pepper
- 8 slices of cucumber cut on the diagonal
- mint leaves
Instructions
- First make the yoghurt dressing. Strain the yoghurt through a muslin-lined sieve for half an hour to drain off any excess liquid, then mix with the herbs, sugar and plenty of seasoning. Set aside.
- Cut each block of cheese into 4 thick slices. Whisk the olive oil and lemon juice with half a teaspoon of salt and the oregano. Pour this over the cheese slices and turn so they are completely coated. Heat a griddle pan or frying pan and add the cheese. Grill for 2 to 3 minutes on each side until charred or well browned.
- To assemble, lightly toast the ciabatta buns. Add a dollop of the yoghurt dressing to the bottom half of each ciabatta bun, then top with a lettuce leaf. Now add a slice of halloumi, a tbsp of chilli jam and a slice of red onion. Add the second slice of halloumi, top with green pepper, 2 cucumber slices and some mint, then add a little more yoghurt dressing. Sandwich with the top halves of the ciabatta buns. Serve immediately.
Notes
- This halloumi burgers recipe is easily adapted if you’re cooking for less or more people. I halved it the first time I made it, to feed just the 2 of us.
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