Salty, sesame crusted halloumi, served with juicy mushrooms and rocket with a good helping of sticky, sweet and spicy mango chutney sauce, this is a burger with heaps of flavour.
- 1 8oz pack of halloumi (225g) cut into slices
- 1 egg yolk
- 1 tbs water
- 2 heaped tsp sesame seeds
- 4 medium portobello mushrooms wiped clean
- 1 tbs olive oil
- 1/4 tsp of sea salt
- 1/4 tsp cracked black pepper
- 4 brioche burger buns
- 1 small red onion peeled and sliced
- 1 large beefsteak tomato / beef tomato cut into slices
- A small handful of cilantro / coriander leaves
- A handful of arugula / rocket
FOR THE SPICY MANGO CHUTNEY SAUCE
- 4 heaped tbsp of good quality mango chutney
- 1/4 tsp red chilli flakes
- 1 tbs apple cider vinegar
- 1/3 cup of water (80ml)
Preheat the oven to 392 degrees F / 200 degrees C Place the mushrooms on a baking tray, drizzle over the tablespoon of olive oil and season with 1/4 tsp each of 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, they are done when they are golden brown. Keep warm until ready to use.
On hot griddle pan toast the burger buns, 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 arugula / rocket on the toasted burger bun, top with red onion slices, the halloumi cheese and a good dollop of spicy mango chutney sauce, and some coriander leaves. Finish with the remaining burger bun. Serve immediately with some chips and salad.
- Nutritional Information is approximate and is calculated using an online nutrition too. The information listed includes the burger buns and the chutney sauce.
- Dry the halloumi with some kitchen paper before you coat it. This can help to remove some of the saltiness.
- I use full-fat halloumi, always!
- Pick the freshest portobello mushrooms, medium mushrooms are perfect for this if they are too big they will overtake the halloumi.
- Use a good quality mango chutney. If you can, buy the best chutney you can get your hands on. The chunky stuff is the best!
- I used brioche burger buns for these but any burger bun works perfectly.
- Make it Vegan, to make this burger vegan swap the halloumi for your favourite vegan "halloumi". Also, make sure that the chutney you use is vegan.
- Make it Gluten Free, just use your favourite gluten-free burger buns!
- Storing and Freezing: This is best made fresh and eaten hot. I don't recommend freezing these burgers. It is possible to reheat the contents of the burger, you can reheat the mushroom and the cheese on the hob. Please note that there may be some changes in the texture of the mushrooms and the cheese if you do reheat this.
Calories: 370kcal | Carbohydrates: 26.8g | Protein: 19.8g | Fat: 21.3g | Saturated Fat: 11.3g | Cholesterol: 92mg | Sodium: 734mg | Potassium: 375mg | Fiber: 2.1g | Sugar: 4.9g | Calcium: 430mg | Iron: 1.3mg