Halloumi And Portobello Burgers With Homemade Peri Peri Sauce Food

PERI PERI HALLOUMI BURGERS

Steps:

• Preheat oven to 180°C/356°F.
• Cut your peppers and red onion into chunks. Add them to a baking tray. Add half a lemon face down into the tray. Place tray in the oven for 45 minutes.
• Once the peppers are beginning to char, remove the tray. Add most of the peppers, all the onions and the pulp of the roasted lemon to a blender.
• Add paprika, oregano, red wine vinegar, a red chilli and a garlic clove. Season with salt and pepper and add a tablespoon of olive oil. Blitz until smooth.
• Get your Halloumi on a hot griddle pan. Cook for 4 minutes on each side.
• Toast your burger buns.
• Mix your blitzed peri peri with the mayonnaise.
• Assemble time. Take your bun and add a layer of peri peri mayo. Add some Halloumi, followed by some of the roasted peppers, salad, more mayo, more Halloumi and then top it with the bun. Tuck in and enjoy!

HALLOUMI BURGERS

Steps:

• Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
• Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.

MISO MUSHROOM & HALLOUMI BURGERS

Steps:

• For the miso butter, beat all the ingredients together in a small bowl, then set aside.
• Light the barbecue. When the coals are ashen, tip more coals into one side so you have two heat zones. Brush the mushrooms and onion with some of the miso butter, then put on the grill and cook for 10 mins, basting and turning occasionally. (When you turn the onions, use a spatula so they don't separate into rings.) When the veg is charred and has softened, move it to the edge of the cooler side of the barbecue to keep warm. Continue to baste with the butter occasionally.
• Cook the halloumi directly on the grill until browned and lightly charred. When the halloumi is done, brush the cut sides of the buns with the remaining miso butter and toast on the grill. Fill the buns with the mushrooms, onions, halloumi, tomatoes, rocket and burger sauce.

15-MINUTE CHICKEN & HALLOUMI BURGERS

Steps:

• Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
• Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
• While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
• Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.