Halloumi Burgers with Salsa Verde | Campingaz x Fell Foodie
15 Minutes
Serves 2
Easy
The tart, tangy salsa verde cuts through the salty squeakiness of the grilled halloumi perfectly for this vegetarian friendly burger option. With its high melting point, halloumi is perfect for frying and grilling. It softens but retains its shape leaving a firm, savoury bite with a hint of char adding to the taste. Making your own salsa verde will really take these to the next level but you could trade this for some houmous or tzatziki if the ingredients aren’t your bag.
Ingredients
- 400g Halloumi
- 4 Brioche Buns
- 1 Tomato
- 1 Red Onion
- 1 Babygem Lettuce
- 30g fresh flat leaf parsley
- 1 garlic clove
- 40g capers
- Red wine vinegar
- Dijon mustard
- Salt & Pepper to taste
- Oil
Equipment
- Campingaz Bistro Grill
- Knife
- Wooden Spoon/Spatula
Prep The Sauce
Begin by making your salsa verde. You can do this step at home first to make things easier. Peel and chop your garlic clove. Chop as finely as you can so it resembles a paste. Drain the capers if you haven’t already and chop those finely too along with all the parsley. Add the garlic, capers and parsley to a bowl with 2 tablespoons of red wine vinegar and 1 tablespoon of Dijon mustard. Season with salt and pepper and then generously glug a good quality olive oil into the bowl whilst continuously mixing until the sauce is quite loose and fully combined. Set aside.
Method
Preheat your grill. Slice the halloumi lengthways. Brush a little oil onto the grill using a silicone brush or a bit of kitchen roll.
Place the halloumi onto the grill, it will cook and colour quickly so keep an eye whilst doing the next steps.
Peel the onion and thinly slice some full circles. Slice the tomato thinly into slices too then peel some layers off of the baby gem lettuce.
Cut your brioche bun across the middle and open it up. Dollop and spread some of the salsa verde onto the bottom half then place a slice of tomato, slice of red onion and some lettuce on top.
Top the now flipped burgers with slices of cheese and continue to cook until the cheese has melted and the rest of the burger has cooked.
Flip the halloumi if you haven’t already and brown the other side. Remove from the grill and place on top of the lettuce with a final drizzle of salsa verde. Place the top of the brioche bun on top to complete the stack. Enjoy.
