Aubergine and Halloumi Burgers

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Here, slices of tender grilled aubergine and halloumi are stacked in a crisp burger buns. What makes this burger extra special are two sauces: a sharp lime flavor tahini and the gentle sweetness of Hellmann's ketchup for a perfect balance of tastes. This is a vegetarian burger your carnivorous friends won't resist.

Ingredients

  • 1 large aubergine (about 400 g)
  • 2 tablespoons olive oil
  • 3 tablespoons tahini
  • 1 small garlic clove peeled and crushed
  • grated zest and juice 1 lime
  • 4 tablespoons chopped coriander
  • 1 tablespoon chopped chives
  • 1/4 teaspoon chopped green chilli
  • 1.5 tablespoons water
  • 250 grams halloumi cut into 8 slices
  • 4 ciabatta rolls or sourdough rolls (80 g each)
  • handful ruby red chard
  • handful baby watercress leaves
  • small handful red amaranth
  • Hellmann's Tomato Ketchup

Nutritional information

 

Amount per serving

Energy (kcal)

575kcal

Energy (kJ)

2399kJ

Protein (g)

23.1g

Carbohydrate incl. fibre (g)

47.8g

Carbohydrate excl. fibre (g)

41.3g

Sugar (g)

6.0g

Fibre (g)

6.5g

Fat (g)

34.0g

Saturated fat (g)

13.0g

Unsaturated fat (g)

14.0g

Monounsaturated fat (g)

9.7g

Polyunsaturated fat (g)

4.3g

Trans fat (g)

0.0g

Cholesterol (mg)

32mg

Sodium (mg)

1188mg

Salt (g)

2.97g

Vitamin A (IU)

820IU

Vitamin C (mg)

15.4mg

Calcium (mg)

202mg

Iron (mg)

4.00mg

Potassium (mg)

448mg

Method

  • 1 Preheat the oven grill to maximum. Slice the aubergine into 12 x 1cm rounds. Lay on the oven tray lined with foil. Place close to the grill and cook for 10 minutes. Remove from under the grill, turn the aubergine slives over, brush with oil, season and cook for 10 more minutes.
  • 2 Meanwhile make the lime tahini sauce. Combine the tahini, garlic, lime zest and juice, coriander, chive, chilli and 1 tablespoon of water in a food processesor. Process until blended. It should have a thickish easy to spread consistency. Add more water if needed. Set aside.
  • 3 When the aubergine are ready, remove from under the grill and keep warm.
  • 4 Halve the buns and place under the grill, cut side up, for a minute, until toasted.
  • 5 Heat a grill pan on high, brush the halloumi slices with what is left of the oil. Grill for 1 minute on each side.
  • 6 Spread half the buns with a generous tablespoon of lime tahini sauce, place 4 aubergine slices on each bun, then 2 slices of halloumi.
  • 7 Spoon some Hellmann's ketchup on top, garnish with leaves, top with the other half bun and serve.