Seared Halloumi Burgers
with Pineapple-Chili Slaw
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
Top marks to halloumi for being the best searing cheese ever: the pan-fried slices come out salty, just-chewy and golden crusted. Combine Cyprus’s gift to vegetarians with a clever slaw moistened with sweet pineapple chili sauce, and put it on a toasted bun.
We will send you:
- 1 Scallion
- 1 Apple
- 150g Shredded cabbage
- 45ml Pineapple chili sauce
- 30ml Mayonnaise
- 125g Halloumi
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
14 g
Sodium
1330 mg
Total Carb
63 g
Sugars
20 g
Protein
21 g
Fibre
7 g
Preparation
Make the slaw
- Core and cut the apple into matchsticks (or halve, core and thinly slice).
- Thinly slice the scallion crosswise.
- In a medium bowl, combine the cabbage, apple, scallion, ⅔ of the pineapple chili sauce, a drizzle of oil and S&P.
Sear the halloumi
- Rinse the halloumi and pat dry; thinly slice lengthwise.
- In a large pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate. Wipe out 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.
Finish & serve
- In a small bowl, combine the mayo, remaining pineapple chili sauce and S&P.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the pineapple chili mayo, halloumi, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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