6 days ago
Halloumi and aubergine burgers
These burgers are so good they'll impress even the non-veggies. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings are extra-special smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite. You'll need a couple of handfuls of hickory wood chips for the barbecue (or an alternative of your choice).
Requires steaming and cooling time.
Overview
Prep time
10 mins
Cook time
1 hr 10 mins
Serves
4
Ingredients
For the chilli butter
3 long red chillies
100g butter, softened
½ tsp sweet smoked paprika
1 tbsp finely chopped parsley
For the garlic mayo
1 large garlic bulb
1 tbsp extra-virgin olive oil
1 sprig of thyme, leaves picked
100ml mayonnaise
juice of ½ lemon
For the burgers
2 large aubergines
2 × 250g blocks of halloumi, each halved horizontally
4 burger buns
60g rocket
Method
Step
For the chilli butter, place 3 long red chillies on a hot barbecue and cook for about 10 minutes, turning often, until blackened all over. Pop them into a bowl, cover with cling film and let them steam for a few minutes.
Step
For the mayo, cut the top off 1 large garlic bulb to expose the clove tips. Sit, cut-side up, in a small heavy-based frying pan, drizzle over 1 tbsp extra-virgin olive oil, season and sprinkle with 1 sprig of thyme (leaves picked).
Step
Scatter a large handful of wood chips on to the barbecue coals for extra smokiness. Place the frying pan on the barbecue over indirect heat. Put the lid on the barbecue and cook the garlic for about 45 minutes, or until it is soft.
Step
Meanwhile, peel, deseed and finely chop the steamed chillies. Place in a bowl with 100g softened butter, ½ tsp sweet smoked paprika and 1 tbsp finely chopped parsley. Mix well and season to taste.
Step
Remove the pan from the barbecue and transfer the garlic to a plate. Leave to cool. Once cooled, squeeze the soft garlic flesh out of the skins into a bowl and mash well with a fork. Add 100ml mayonnaise and juice of ½ lemon, season to taste and mix to combine.
Step
Halve 2 large aubergines lengthways and cut a 2cm thick steak from each half. Cook the aubergine and 2 × 250g blocks of halloumi (each halved horizontally) on the barbecue over a medium-high heat for about 3-4 minutes on each side, until nicely browned and tender. Turn and brush them with a little chilli butter as they cook, but allow the halloumi to caramelise before flipping it over.
