Bánh Mì-Inspired Halloumi & Wagyu Burgers
with Pickled Veggies & Sweet Chili Mayo
Cooking time
30 minutes
Servings
2/4
Calories
1250 /serving
A Vietnamese sandwich, Cypriot cheese and Japanese beef walked into a bar… But it’s no joke how delicious these burgers are! Pulling from different world food traditions, they juxtapose the salty sting of halloumi with rice vinegar-pickled vegetables and sweet chili mayo.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 14g Cilantro
- 1 Scallion
- 200g Nantes carrots
- 150g Shredded cabbage
- 60ml Sweet chili sauce
- 60ml Rice vinegar
- 60ml Mayonnaise
- 125g Halloumi
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Spatula
Total Fat
87 g
Saturated Fat
28 g
Sodium
1990 mg
Total Carb
73 g
Sugars
28 g
Protein
42 g
Fibre
6 g
Preparation
Cook the patties
- Season the patties with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, cut the carrots into matchsticks.
- Pick the cilantro leaves off the stems.
- Thinly slice the scallion crosswise.
- Rinse the halloumi and pat dry; thinly slice.
Make the pickled veggies & chili mayo
- Roughly chop ⅓ of the cilantro leaves.
- In a large bowl, combine the cabbage, carrots, scallion, vinegar, chopped cilantro, ½ the chili sauce, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, remaining chili sauce and S&P.
Sear the halloumi
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the halloumi and sear, 1 to 2 min. per side, until browned.
- Transfer to a plate and reserve the pan.
Toast the buns
- In the same pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the chili mayo, a patty, the halloumi, a spoonful of the pickled veggies, the remaining cilantro and a bun top.
- Serve the remaining pickled veggies on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
