Grilled Halloumi Burger with Garlic Red Pepper Aioli
Grilled, salty halloumi matched perfectly with the umami of the portobello mushroom and delicate sweetness of the garlic red pepper aioli. It's the perfect fun and fast burger!
Servings: 4
Ingredients
- 500g / 1lb halloumi cut into 4 pieces
- 3 portobello mushrooms large
- 125ml / ½ cup +1 tbsp mayonnaise
- 1 red pepper in oil
- 1/2 lemon juice of
- 1 clove garlic
Instructions
- Cut the block of halloumi on the long edge into four slices of equal size. Remove the step of the mushrooms to allow them to lay flat on the grill when the open side is down. Rub the portobello mushrooms with olive oil, salt and pepper.
- Heat a grill to medium-high. Grill mushrooms for about 12 minutes. Halloumi takes 5 minutes to grill on both sides. Avoid direct heat, and ensure that the grill bars are not far apart as the halloumi may fall between.
- While the portobello mushrooms and halloumi are grilling, combine the mayonnaise, sliced red pepper, garlic and the juice of half lemon in a blender or food processor until smooth.
- Assemble the burger on a lightly toasted bun using the ingredients of your choice. I used lettuce, tomato and onion.
Notes
Halloumi is soft and pleasant to eat when grilled, but gets harder as it cools. It's at its best immediately after cooking and therefore should not be prepared in advance.
Nutrition
Calories: 477kcal | Carbohydrates: 7g | Protein: 29g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 1864mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 6mg | Calcium: 1260mg | Iron: 0.3mg