Halloumi Burgers with Perinaise
Easy
1.25hrs
4
Vegetarian
Halloumi Burgers with Perinaise
Rated 5.0 stars by 1 users
Servings
4
Prep Time
45 minutes
Cook Time
20 minutes
Ingredients
- 2 red capsicums, stem and seeds removed, cut into chunks
- 6 garlic cloves, peeled
- 1 red onion peeled, roughly chopped
- ½ cup extra virgin olive oil
- 1 tsp flake salt
-
5 tsp Gewürzhaus Peri Peri Spice
- 1 tsp sugar
- ¼ cup red wine vinegar
- ½ cup Authentic Peri Peri Marinade
- 1 cup whole egg mayonnaise
- 4 burger buns
- 2 blocks halloumi
- 1 packet baby cos lettuce
- 2 tomatoes
- 1 red onion
- 1 pineapple
- 1 cup Perinaise
Authentic Peri Peri Marinade
Perinaise
Halloumi Burgers
Directions
To make the Authentic Peri Peri Marinade:
- Preheat oven to 180˚C (fan forced). Place capsicum, garlic and onion in baking tray. Coat with ¼ cup of olive oil and sprinkle with salt.
Cook in the oven for 30–40 minutes until slightly blackened (but not burnt).
- Allow to cool slightly, then transfer to a blender. Add remaining ¼ cup olive oil, Peri Peri Spice, sugar, and red wine vinegar.
- Blend until smooth. Taste and adjust seasoning if needed.
To make the Perinaise:
Combine the Peri Peri Marinade and mayonnaise in a bowl. Mix until smooth.
To make the Halloumi Burgers:
Slice the burger buns in half and lightly toast in a pan until the insides are golden brown. Set aside.
Prepare your toppings by slicing the tomatoes, red onion, and lettuce. Cut the halloumi in half and slice the pineapple.
- Heat a grill or pan with a drizzle of olive oil. Grill the halloumi and pineapple until lightly charred.
- Spread a spoonful of Perinaise on both the top and bottom buns. Layer the bottom bun with lettuce, tomato, onion, halloumi, and pineapple.
- Finish with the top bun, press gently, and enjoy your burger!
Recipe Note
Marinade will last in fridge for up to 3 days. Use to coat on meats & vegetables. For a quick version of the Perinaise, mix 1 tbsp Peri Peri Spice with 1 cup of mayonnaise.
