Hallouminati’s twist on a traditional burger

Method ( Tick as you go)

1

Cut four 1cm discs from the thickest part of the aubergine. Toss with 1 tsp of sea salt and leave in a colander for 20 minutes. Wipe dry with kitchen paper. 

2

Mix together the mayonnaise and harissa. 

3

Put the flour, egg and breadcrumbs in separate bowls. Mix the spices into the breadcrumbs, and season. 

4

Heat a shallow pool of oil in a large frying pan over a medium-high heat. Dip the aubergine slices in the flour, then the egg, then the breadcrumbs to coat. Fry for 4-5 minutes each side or until deep golden, crisp and tender inside. Cook the aubergine for the full time to avoid it being chewy in the middle. 

5

Cook the Hallouminati halloumi fries at the same time in a separate non-stick frying pan over a medium-high heat until golden. 

6

To assemble the buns, spread both sides with harissa mayo then layer up with lettuce, tomato, an aubergine burger and 5 batons of Hallouminati. Finish with a bun top.

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