We cracked open the bbq last week, yep, it was actually warm enough for dining al fresco in Ely, so in anticipation (read hope) of some warmer weather coming soon and in our quest to eat less meat, I have been experimenting with veggie burgers. Even though I am no longer a vegetarian I still can’t resist a good veggie burger. And these halloumi burgers are hands down one of the best veggie burgers I have made yet, even the devout beef burger eaters in my family loved them, and we are very fussy about our burgers, trust me!
Salty, sesame crusted halloumi, fried until golden, served with meaty, juicy mushrooms, topped with red onion, rocket and coriander then finished off with a good helping of sticky, sweet and spicy mango chutney sauce, this is a burger with heaps of flavour. Ready in under 30 minutes these halloumi burgers make for a quick and tasty dinner for meat free Mondays or if you have veggie friends coming round for a bbq these will definitely impress your guests. I cooked these on the hob but they would also be great cooked on the bbq, in fact they would be cooked even quicker on the bbq. They are great served with some homemade fries and went down really well with the kids too, you can reduce or omit the chilli flakes for little ones but they really give the sauce a nice kick. Fancy more veggies burgers? Then check out these yummy, bean packed veggie burgers.
I really hope you try these halloumi burgers, if you do try this recipe, let me know! Leave a comment, rate it, and tag a photo #thelastfoodblog on Instagram so I can see it. Thanks, friends x
- 1 pack of halloumi, sliced
- 1 egg yolk
- 1 tbs water
- 2 heaped tsp sesame seeds
- 4 large flat mushrooms, wiped clean
- 1 tbs olive oil
- A small pinch each of sea salt and cracked black pepper
- 4 whole grain rolls
- 1 small onion, peeled and sliced
- A small handful of coriander leaves
- A handful of rocket
- FOR THE SPICY MANGO CHUTNEY SAUCE
- 4 Heaped tbsp good quality mango chutney
- ¼ tsp red chilli flakes
- 1 tbs apple cider vinegar
- 80ml water
- Preheat the oven to 180 degrees C / 356 degrees F
- Place the mushrooms on a baking tray, drizzle over the olive oil and season with the salt and pepper. Cook for 10 minutes then turn them over and cook for another 5 minutes.
- Whisk the egg yolk and water together, brush each slice of halloumi with the egg yolk then spread some sesame seeds over each side, press the seeds into the halloumi.
- Add the halloumi to a medium hot skillet and cook each side for about 5 minutes each, they are done when they are golden brown. Keep warm until ready to use.
- On hot griddle pan toast the bread rolls, cut side down, until they are golden brown.
- TO MAKE THE SPICY MANGO CHUTNEY SAUCE:
- In the same skillet you used to cook the halloumi, add the mango chutney, chilli flakes, water and apple cider vinegar, stir well and bring to the boil, cook over a medium heat until it reduces to a sticky sauce, about 10 minutes.
- To serve, place the halloumi on the toasted bread roll, top with the mushroom, red onion slices, a good dollop of spicy mango chutney sauce, some coriander leaves and some rocket, finish with the other part of the bread roll. Serve immediately with some chips.