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Say hello to our haloumi burger with special sauce

Name: Haloumi burger recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 x 295g blocks Aphrodite haloumi, drained, patted dry, halved horizontally; 4 brioche buns, halved; 80g unsalted butter (we used Le Conquerant butter), room temperature; 2 small vine-ripened tomatoes, sliced; 1/4 iceberg or butter lettuce, trimmed, leaves separated; 1 small white onion, thinly sliced into rings; 2 dill pickles, drained, finely chopped; 2 tbs tomato sauce; 1/4 cup (75g) mayonnaise; 2 tsp Dijon mustard; 1/2 tsp garlic powder; 3/4 tsp onion powder

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by Ellie and Sam Studd

Sep 03, 2020

Ellie and Sam Studd serve up a next-level burger starring the flavour-packed Mediterranean cheese. Bow down to this big bite.

1/4 cup (60ml) extra virgin olive oil
2 x 295g blocks Aphrodite haloumi, drained, patted dry, halved horizontally
4 brioche buns, halved
80g unsalted butter (we used Le Conquerant butter), room temperature
2 small vine-ripened tomatoes, sliced
1/4 iceberg or butter lettuce, trimmed, leaves separated
1 small white onion, thinly sliced into rings

Special sauce (makes approx. 180ml)

2 dill pickles, drained, finely chopped
2 tbs tomato sauce
1/4 cup (75g) mayonnaise
2 tsp Dijon mustard
1/2 tsp garlic powder
3/4 tsp onion powder

Method

1.

For the special sauce, place all the ingredients in a small bowl, season to taste and stir to combine. Set aside. Preheat oven grill to high.
2.

Heat a medium non-stick frypan or lightly greased chargrill pan with the oil over high heat. In batches, if necessary, cook the haloumi for 2 minutes, turning once, until golden. Transfer to paper towel to drain. Set aside and keep warm. When ready to serve, slice in half widthwise.
3.

Place the buns cut-side up under the grill for 30 seconds to 1 minute until golden and toasted. Spread each cut side with butter then generously spread the special sauce on top. Layer each bun with tomato, lettuce, onion and haloumi. Serve immediately.