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Golden pan-seared halloumi with charred courgette, pepper and red onion, stacked with a garlicky sour cream sauce in a bun — a meat-free burger night ready in about 25 minutes.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Sauce
Press the garlic and squeeze the juice from half the lemon. Stir both into the sour cream with salt and pepper to taste, then chill the sauce while you prep everything else.
Prep
Cut the courgette and pepper into wide strips and the red onion into rings. Toss the vegetables with half the olive oil, salt and pepper in a bowl.
Cooking
Heat a pan or grill pan well and cook the vegetables over fairly high heat for about 8 minutes, turning occasionally, until tender with some charring. Remove from the pan and keep warm.
Pat the halloumi dry with paper towel and cut into 8 slices, about 1-1.5 cm thick.
Sear the halloumi in the same pan with the remaining olive oil, 2-3 minutes per side, until a deep golden crust forms.
Toast the burger buns, cut side down, in the pan for the last 1-2 minutes until lightly golden.
Assembly
Spread the garlic sauce on the bottom bun halves, layer on the halloumi and grilled vegetables, lay the rocket on top, then close with the top bun. Serve right away.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
777
kcal
Calories
35.4
g
Protein
52.1
g
Fat
43.7
g
Carbs
4.1
g
Fiber
Halloumi turns rubbery as it cools, so these burgers are best eaten hot, right off the pan. Leftover grilled vegetables and garlic sauce keep in the fridge for 2 days and work well in a wrap or on a salad.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
