A burger reminiscent of summer, that you can make anytime of the year!
I wasn’t familiar with halloumi cheese until a couple of years ago. I ate it at a restaurant with grilled baguette slices, apricot jam and chopped mint. When I saw halloumi in the store I had to make those appetizers myself! I made them with pomegranate jam, mint and a candied jalapeno on top. Either way, I was hooked on halloumi cheese. This vegetarian burger has a big slice of fried halloumi! When this cheese is fried it keeps its shape but takes on a melty/toasty taste, so it’s a great addition to a burger, vegetarian or not!
It is described in the paper, “Halloumi cheese: the product and its characteristics'' by Photis Papademas and Richard K Robinson, where halloumi comes from. “Traditional halloumi cheese, which is of Cypriot origin, is semihard to hard, elastic, has no obvious skin/rind and the texture is close with no holes and it is easily sliced” (98). And when it is cooked, “when halloumi is heated, the texture is comparable to that of the raw product, but the stretch and melt characteristics are altered quite markedly” (Papademas et al 98). Hopefully I’ve convinced you to give halloumi a shot, whether it is in this burger or not!
Makes 2 burgers
1 Tbsp flour
1 Tbsp green onion
1 tsp cornstarch
2 Tbsp olive oil
2 thick slices halloumi
Assorted salad mix
Fries (I baked premade frozen fries!)
1. Grate zucchini and toss with ¼ tsp salt. Let sit on a thin towel in a bowl for 5-10 minutes. Wring out the zucchini getting out as much liquid as you can.
2. Toss the zucchini with egg, flour, thinly chopped green onion, and cornstarch. Mix to combine.
3. In a pan over medium heat, add olive oil. Once hot, add ¼ cup worth of zucchini mixture. Flatten with a spatula slightly and cook about 3 minutes per side.
4. In the same pan, or another if you want to work side-by-side, over medium heat fry the halloumi. You will be able to see the sides soften and you can lift the cheese with the spatula to check browning. About 3-5 minutes per side.
5. Serve on hamburger buns with assorted salad mix and fries if you feel like it!
Papademas, Photis, and Richard K Robinson. “Halloumi Cheese: the Product and Its Characteristics.” International Journal of Dairy Technology, vol. 51, no. 3, 1998, pp. 98–103.