We went to Canberra to visit Mark a few months ago and he took us to a local burger joint. We ate an amazing haloumi and grilled veggie burger that was so good I had to try my hand at replicating it, with a few of my own twists.
Here's what I came up with:
Ingredients
1 red capsicum, sliced in thick strips
1 zucchini, cut into medium thick slices
1 eggplant, cut into medium thick slices
8 large mushrooms, stems removed
4 tablespoons olive oil
2 thick slices feta cheese
1/4 cup flour
Relish/pickles (I used homemade chili zucchini pickles but use any type you like)
Ciabatta
Easy Aioli
1/4 cup light mayonnaise
1/2 lemon, juiced
2 garlic cloves, finely minced
1/2 Teaspoon Dijon mustard
Freshly ground pepper to taste
Method
Mix all the ingredients for the aioli and store in a lidded container in the fridge until needed.
Preheat grill to the highest setting. Combine all of the vegetables in a large bowl. Add 3 tablespoons of olive oil and mix to coat the vegetables evenly.
Place veggies in a single layer under the grill and cook until they start to brown. Turn over and repeat on the other side. Alternatively, the vegetables can be cooked on a BBQ.
While the veggies are cooking, cut each feta slice in half, resulting in 4 thinner slices. Spread the flour on a plate and coat both sides of the feta in flour. Heat the remaining oil in a saucepan and add the slices. Cook on each side until browned.
Cut ciabatta into 4, split and toast. Spread one side with aioli and the other with relish or pickles. Top with the cooked feta and veggies.
These are finger lickin good!
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