What are the main ingredients in Vegetarian Grilled Halloumi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Vegetarian Grilled Halloumi Burger?

Calories: 1357, Carbs: 102 grams, Fat: grams, Protein: 36.3 grams, Sugar: 13.5 grams, Salt: 1376 grams

How do I prepare Vegetarian Grilled Halloumi Burger?

ASSEMBLE: Smear the bottom halves of the buns with ½ the mayo. Top with the green leaves, the halloumi cheese, the caramelised onion, and the avo slices. Drizzle over the chimichurri sauce and scatter over the drained jalapeños. Close up the burgers and side with the skinny fries. Serve the remaining mayo with the fries for dunking! CRISPY HALLOUMI: Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. CREAMY AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. TOASTY BUN: Halve the burger buns, and spread butter or oil over the cut side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. SKINNY FRIES: Pat the potato matchsticks dry with paper towel. Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and season. CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.

What should be prepared from my kitchen to make Vegetarian Grilled Halloumi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Vegetarian Grilled Halloumi Burger

It’s finally burger night, Chef! A toasted bun is smeared with creamy mayo, then layered with fresh greens, perfectly crispy halloumi, silky onion, & avo slices. This elevated burger raises the bar even more with drizzles of chimichurri & spicy jalapeños. Sided with skinny fries and a mayo dip.

Vegetarian Grilled Halloumi Burger

with skinny fries & roasted garlic mayo

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Burger Bun
Burger Buns
Green Leaves
Halloumi Cheese
Onion
Onions
Pesto Princess Chimichurri Sauce
Potato
Roasted Garlic Mayo
Sliced Pickled Jalapeños

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Photo of Vegetarian Grilled Halloumi Burger

Serves 1

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SKINNY FRIES
Pat the potato matchsticks dry with paper towel. Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and season.
TOASTY BUN
Halve the burger bun, and spread butter or oil over the cut side. Place a clean pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
CREAMY AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
CRISPY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
ASSEMBLE
Smear the bottom half of the bun with ½ the mayo. Top with the green leaves, the halloumi cheese, the caramelised onion, and the avo slices. Drizzle over the chimichurri sauce and scatter over the drained jalapeños. Close up the burger and side with the skinny fries. Serve the remaining mayo with the fries for dunking!

Onion - 1
Potato - 200g
Burger Bun - 1
Avocado - 1
Halloumi Cheese - 80g
Roasted Garlic Mayo - 1 unit
Green Leaves - 20g
Pesto Princess Chimichurri Sauce - 20ml
Sliced Pickled Jalapeños - 15g

Download the Recipe

Serves 2

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SKINNY FRIES
Pat the potato matchsticks dry with paper towel. Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and season.
TOASTY BUN
Halve the burger buns, and spread butter or oil over the cut side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
CRISPY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
ASSEMBLE
Smear the bottom halves of the buns with ½ the mayo. Top with the green leaves, the halloumi cheese, the caramelised onion, and the avo slices. Drizzle over the chimichurri sauce and scatter over the drained jalapeños. Close up the burgers and side with the skinny fries. Serve the remaining mayo with the fries for dunking!

Onion - 1
Potato - 400g
Burger Buns - 2
Avocado - 1
Halloumi Cheese - 160g
Roasted Garlic Mayo - 2 units
Green Leaves - 40g
Pesto Princess Chimichurri Sauce - 40ml
Sliced Pickled Jalapeños - 30g

Download the Recipe

Serves 3

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SKINNY FRIES
Pat the potato matchsticks dry with paper towel. Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and season.
TOASTY BUN
Halve the burger buns, and spread butter or oil over the cut side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
CRISPY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
ASSEMBLE
Smear the bottom halves of the buns with ½ the mayo. Top with the green leaves, the halloumi cheese, the caramelised onion, and the avo slices. Drizzle over the chimichurri sauce and scatter over the drained jalapeños. Close up the burgers and side with the skinny fries. Serve the remaining mayo with the fries for dunking!

Onions - 2
Potato - 600g
Burger Buns - 3
Avocados - 2
Halloumi Cheese - 240g
Roasted Garlic Mayo - 3 units
Green Leaves - 60g
Pesto Princess Chimichurri Sauce - 60ml
Sliced Pickled Jalapeños - 45g

Download the Recipe

Serves 4

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
SKINNY FRIES
Pat the potato matchsticks dry with paper towel. Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and season.
TOASTY BUN
Halve the burger buns, and spread butter or oil over the cut side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CREAMY AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
CRISPY HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
ASSEMBLE
Smear the bottom halves of the buns with ½ the mayo. Top with the green leaves, the halloumi cheese, the caramelised onion, and the avo slices. Drizzle over the chimichurri sauce and scatter over the drained jalapeños. Close up the burgers and side with the skinny fries. Serve the remaining mayo with the fries for dunking!