So often what people call a 'halloumi burger' is just a piece of grilled halloumi in a bun. Tasty but lacking something, no? We've come up with a proper burger for you. The halloumi is teamed with carrot for texture and fried so it gets a lovely crust. And, everyone should be happy as we're serving it with a slice of grilled halloumi for good measure!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Brioche Bun(ContainsMilk, Egg, Cereals containing Gluten, Soya)
Preheat your oven to 160°C. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and coarsely grate the carrot into the centre of a clean tea towel. Twist and squeeze over the sink to remove as much liquid as possible. Place the carrot in a mixing bowl along with the mint. Coarsely grate half the halloumi and add to the bowl. Cut the rest into two slices per person.
Add the sour cream (for the burgers) and gram flour to the bowl. Season with salt and black pepper then mix with your hands until well incorporated. You should be able to form rough patty shapes with the mix. If it is too wet, add a bit more gram flour. If it is too dry, add some more sour cream. Be careful - you can add but you can't take away! Bear in mind you'll need some sour cream left for later.
Form the carrot and halloumi mixture into one burger per person, pressing it together well. TIP: It should be about the same width as the brioche buns. Put a drizzle of oil in a frying pan on medium-high heat. When hot, carefully add the burgers to the pan. Cook until golden brown, about 5-6 mins on each side. TIP: Resist turning too soon - you want them to form a nice crust first!
Transfer the burgers to a baking tray and pop on the top shelf of your oven to keep warm. Return the pan to the heat and add a drizzle of oil. Fry the halloumi slices until golden brown, 2-3 mins each side. Halve the brioche buns and pop them in the oven with the burgers to warm up. In another mixing bowl, whisk the lemon juice and olive oil (amount specified in ingredient list) together with a pinch of salt and grind of black pepper.
When the halloumi is cooked, remove it from the pan to a plate. Add most of the rocket to the bowl with the dressing and quickly toss to combine. Season the remaining sour cream with a pinch of salt and black pepper.
Spread a dollop of sour cream on the bottom half of each brioche bun. Add a carrot and halloumi burger, then top with a slice of fried halloumi and some rocket. Pop on the top of the bun. Tear up the remaining halloumi slices and toss through the salad. Serve your burger with the dressed salad on the side. You can attempt to bite through the whole stack or just use a knife and fork! Enjoy!