BBQ Neema glazed fried halloumi burger
Ingredients (serves 2):
1 block of halloumi (thickly sliced)
2 x brioche burger buns
Handful of Sauerkraut or pickles
2tsp fruity and fiery neema paste
25 ml soy sauce
1tbsp apple cider vinegar
1tbsp light brown sugar
250ml hot vegetable stock
1tsp white miso paste
1tbsp tomato purée
Beetroot Sour Cream
150g cooked beetroot
150ml sour cream
1 clove garlic
1 lemon (squeezed)
1 tsp dijon mustard
Get your bbq going!
Make the glaze – put all the ingredients into a heavy-based saucepan on a high heat (or on the bbq!) and bring to the boil – reduce down to a glaze for 15 minutes or so.
Make the beetroot sour cream – put all the ingredients in a food processor and blitz until the smooth – taste and adjust with salt, pepper, and more lemon if needed. Chill in the fridge until you’re ready to build your burgers.
Sear your slices of halloumi on the bbq.
Turn over with a bbq spatula and sear the other side.
Once both sides are seared, start brushing the halloumi with the glaze. The heat from the bbq will help it stick and coat the halloumi to make it golden and sticky – yum!
Build your burgers! Start with the bottom bun, then the beetroot sour cream, the lettuce, sliced tomato, glazed halloumi, sauerkraut, and top with the top bun – bbq halloumi heaven!