Haloumi Garden Burgers with Beetroot Chutney and Garden Pesto

Haloumi Garden Burgers with Beetroot Chutney and Garden Pesto

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 9, 2017.

A bright and colourful burger that is bursting with flavour.


Ingredients

HALOUMI BURGERS

  • 1 red onion, thinly sliced
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon water
  • 100g roasted red capsicum, drained
  • 200g haloumi cheese
  • 1½ teaspoons haloumi spice mix

CUCUMBER AND MINT RIBBON SALAD

  • 1 Lebanese cucumber
  • 1½ tablespoons finely chopped mint leaves
  • 75g baby spinach leaves, finely sliced
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon olive oil

TO SERVE

  • 2-3 burger buns
  • Butter or mayonnaise (optional)
  • 80g veggie beetroot relish
  • 80g veggie garden pesto

Steps

  1. oven to 180°C. Line an oven tray with baking paper.
  2. Heat a drizzle of oil in a medium pot on medium-high heat and cook onion for 5-7 minutes, stirring occasionally, until soft. Add sugar, balsamic vinegar and water and stir to combine. Cook for a further 1 minute. Season to taste with salt and pepper then remove from heat and set aside.
  3. Slice capsicum into 2cm-thick strips and set aside. Use a vegetable peeler to peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Add cucumber to a medium bowl, along with mint, spinach, vinegar and oil and toss to combine. Season with salt and pepper.
  4. Slice burger buns in half horizontally and place, cut-side-up, on prepared tray. Warm in oven for about 5 minutes.
  5. While burger buns warm, prepare haloumi. Pat haloumi dry, cut widthways into six 1cm-thick slices and sprinkle over haloumi spice mix. Heat a drizzle of oil in a medium fry-pan on medium heat and cook haloumi for 1-2 minutes each side, until golden.
  6. spread cut sides of burger buns with a little butter or mayonnaise (if using). Top with beetroot relish, caramelised onions, 1-2 slices of haloumi cheese, roasted red capsicum and a handful of cucumber and mint ribbon salad. Spread garden pesto on the top bun. Serve remaining salad on the side.

Nutritional Information

Energy 2676 kj
640 kcal
Protein 25.3g
Carbohydrate 49.6g
Fat 36.9g