Californian Eggplant Halloumi Burger
Better than a beef burger! If you’re looking for a vegetarian summer grill dish to blow your mind, this is it. Juicy, filling, flavorful breaded eggplant burgers with freshly grilled halloumi, rocket salad, slices of tomato and tzatziki, on a ciabatta bun, with oven roasted potato wedges – WOW!
Our friend Casey is the master chef behind this creation, and let’s be honest few things top friends coming to your home to fix fantastic food for you!
…Well, apart from the shock on Mr Ms face when he realized the Eggplant Halloumi Burger actually topped a beef burger any day!
Californian Eggplant & Halloumi Burger
(for 4 people)
4 fresh ciabatta buns
1 medium sized eggplant
500g halloumi (18 oz)
1 large egg
1 red onion
1 large ripe tomato
A large handful of rocket salad leaves
1,5 dl lemon juice (1/2 cup / 150ml)
2-3 tbsp rape seed oil
Salt & black pepper
For the eggplant breading
(Note! If you’re missing any of the breading ingredients below feel free to skip it, or replace with something else you like)
2 dl fine bread crumbs
1 dl flour
1 tsp paprika powder
1 tsp dried basil
1/2 tsp ground dried thyme
1/2 tsp garlic powder
1/4 tsp dry mustard powder
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground cumin
1/8 tsp cayenne pepper
1 pinch chili flakes
For the tzatziki:
1,5 dl turkish yoghurt (3/4 cup / 125ml)
2-3 cloves of garlic, crushed
0,5 dl lemon juice (1/4 cup / 25ml)
salt & black pepper
Herbed oil for the Oven Roasted Potatoes:
1/2 dl extra virgin olive oil (1/4 cup / 50ml)
1 large clove garlic, crushed
3 pinches sea salt
5 grinds black pepper
9 medium potatoes
– Combine the herbs and spices with the olive oil.
– Wash the potatoes and cut them into quite thin wedges, leaving the peel on.
– Brush with the olive oil combination and put them into the oven 190 C/ 375 F for about 35 minutes or until crispy (or the way you like them).
METHOD Californian Eggplant Halloumi Burger:
Ready to try out your own Eggplant Halloumi Burger?
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