Rob Shaw - Staff
Looking for vegetarian recipes for your barbecue? Our Grilled Halloumi Burgers are just the thing to keep your vegetarian guests happy and full.
- 1/4 c plain flour, seasoned
- 1 egg
- 1 c panko bread crumbs
- 2 tbsp chopped pepitas
- 1/2 lb halloumi, 1/3-inch slices
- 1/4 c olive oil
- 2 flat mushrooms, 1/3-inch slices
- 4 sourdough buns, halved, toasted
- 1/3 c mayonnaise
- 1 c arugula
- 1 tomato, sliced
- 1 avocado, seeded, sliced
- Sweet chili sauce, sweet potato wedges (see tip), sour cream, to serve
Line an oven tray with baking paper. Place flour on a plate and egg in a shallow dish and combine crumbs and pepitas in a bowl.
Dip halloumi in flour, shaking off excess. Dip into egg, and toss in crumbs, pressing to coat. Place on tray. Chill until required.
In a large nonstick frying pan, heat oil on high. Cook mushroom slices one to two minutes each side until tender. Drain on paper towel.
In same pan, cook halloumi one to two minutes each side until crisp and golden. Drain on paper towel.
Spread bun bases with mayonnaise. Fill rolls with arugula, tomato, halloumi, and avocado. Drizzle with chili sauce. Serve with wedges and sour cream.
Tip: To make wedges, toss one pound sweet potatoes, cut into wedges, with two tablespoons olive oil. Arrange on a lined oven tray. Bake in a preheated moderate oven, 365 degrees Fahrenheit, 20 to 25 minutes until golden and tender.