Sophie'S Vegetarian Haloumi Burger With All Of Its

Name: Sophie'S Vegetarian Haloumi Burger With All Of Its Trimmings!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block haloumi cheese pad dry on kitchen peper, cut into 4 thick slices or mo; 1 2/3 cups panko breadcrumbs; 1 egg beaten loose; 4 tablespoons flour seasoned with grinded black pepper & Maldon sea sa; 1 tablespoon dijon mustard heaped of; 2 little gem lettuce cleaned, washed, spun dry & leaves torn; 12 slices plum tomatoes; 12 slices cucumber washed & cleaned, no seeds; EVOO; haloumi; 2 white onions large, peeled & sliced into rings; 1 courgette medium, zucchini, washed, cleaned, seeds removed; 4 kaiser rolls or bread rolls; tomato ketchup If you like : some of your favourite

Servings: persons

1 block haloumi cheese pad dry on kitchen peper, cut into 4 thick slices or mo
1 2/3 cups panko breadcrumbs
1 egg beaten loose
4 tablespoons flour seasoned with grinded black pepper & Maldon sea sa
1 tablespoon dijon mustard heaped of
2 little gem lettuce cleaned, washed, spun dry & leaves torn
12 slices plum tomatoes
12 slices cucumber washed & cleaned, no seeds
EVOO
haloumi
2 white onions large, peeled & sliced into rings
1 courgette medium, zucchini, washed, cleaned, seeds removed
4 kaiser rolls or bread rolls
tomato ketchup If you like : some of your favourite

1
First, make the burgers. Take 4 large deep plates & place them besides each other. In the 1st plate, put the seasoned flour. In the 2 nd plate, place the beaten egg. In the 3rd plate, you put the panko breadcrumbs. On the 4th plate, you put the haloumi burgers.
2
So, with your left hand, you take a big slice of the haloumi & roll it on both sides in the seasoned flour. Shake off excess of flour. Then, with your right hand, take the haloumi trough the beaten egg. Roll it in the egg on both sides. With the same right hand, roll it in the panko breadcrumbs on both sides. Lay it on the 4th plate. Do the same with the rest of the haloumi slices. You put clingfilm over the top & place into the fridge until you are ready to fry them.
3
Take your courgette ( zuchini ) slices & place them into a fitting bowl. Pour 3 to 4 tablespoons of a fruity EVOO over it. Add dried Provencal herbs & some Maldon sea salt. Mix everything around with your hands. Put clingfilm over the top & place into the fridge for at least 1 hour to marinate.
4
When you are ready to make dinner, take everything out of the fridge. Make the mustard mayonaise. Take about 5 tablespoons of your usual mayonaise & add 1 heaped tablespoon of Dijon mayonaise. Mix well with a spoon.
5
Take your bread rolls & slice them into 2. Place some lettuce leaves on the bottom of your burger bun. Add 4 slices of the tomato. Now, heat a grill pan on high. When hot, add the courgette slices in 1 layer in the grill pan. Grill on both sides until charred & cooked trough. Set aside. At the meantime, heat a large non stick pan on high heat & pour 2 tablespoons of EVOO in it. When hot, add the onion slices & fry until golden & cooked trough. Set aside.
6
Take the same large non stick pan & pour 3 to 5 tablespoons of the EVOO in it. Heat up on high. When hit, add the haloumi burgers in it. Fry on both sides until the panko gets golden brown. This will take about 2 minutes per side. Place them on kitchen paper to take off the excess of oil. Do the same with the rest of the haloumi slices.
7
When the haloumi slices are stil hot, complete your burger bun. Add 1 piece of the haloumi burger on top of the tomatoes. Place a dollop of the mustard mayonaise on it. Add a few of the baked onions on it. Add 4 slices of cucumber on that. Add a few slices of the grilled courgettes on it & place the top of the burger on that.
8
Sometimes, I like to add a bit of tomato ketchup on the inside of the top bun.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 block haloumi cheese pad dry on kitchen peper, cut into 4 thick slices or mo, 1 2/3 cups panko breadcrumbs, 1 egg beaten loose, 4 tablespoons flour seasoned with grinded black pepper & Maldon sea sa, and more.

Yes, Sophie'S Vegetarian Haloumi Burger With All Of Its Trimmings! falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sophie'S Vegetarian Haloumi Burger With All Of Its Trimmings!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions