Grilled Halloumi Burger with Garlic Red Pepper Aioli
Grilled, salty halloumi matched perfectly with the umami of the portobello mushroom and delicate sweetness of the garlic red pepper aioli. It's the perfect fun and fast burger!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g/1lb halloumi (cut into 4 pieces)
- 3 portobello mushrooms (large)
- 125ml/½ cup +1 tbsp mayonnaise
- 1 red pepper in oil
- ½ lemon (juice of)
- 1 clove garlic
Instructions
- 1
Cut the block of halloumi on the long edge into four slices of equal size. Remove the step of the mushrooms to allow them to lay flat on the grill when the open side is down. Rub the portobello mushrooms with olive oil, salt and pepper.
- 2
Heat a grill to medium-high. Grill mushrooms for about 12 minutes. Halloumi takes 5 minutes to grill on both sides. Avoid direct heat, and ensure that the grill bars are not far apart as the halloumi may fall between.
- 3
While the portobello mushrooms and halloumi are grilling, combine the mayonnaise, sliced red pepper, garlic and the juice of half lemon in a blender or food processor until smooth.
- 4
Assemble the burger on a lightly toasted bun using the ingredients of your choice. I used lettuce, tomato and onion.