Halloumi Burgers with Shaved Vegetable Slaw
Donal's Notes
A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.
For the shaved vegetable slaw:
To serve:
Chopping board
Chopping knife
Mandoline
Small whisk
Baking tray
Frying pan
Tongs
Instructions
1
Make the slaw. Use a mandolin to thinly shave the cabbage and fennel.
2
Roughly chop the dill. Finely chop the garlic and set aside.
3
In a bowl, whisk together the olive oil and lemon juice with salt and pepper. Toss together with the cabbage and fennel and dill and set aside.
4
In a small bowl, mix together the butter, garlic and thyme until smooth.
5
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
6
Meanwhile, toast the burger buns.
7
Slice the avocado. Cut the halloumi into slices.
8
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep warm and set aside.
9
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado. Top with burger bun tops and serve.
