Halloumi Burgers with Sticky Chilli Sauce

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Lettuce or spinach, leaves
  • 5 Mushroom
  • 1/2 Red onion

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Sriracha
  • 2 Tbps soy sauce

• Baking & Spices

  • 1 1/2 tbsp Brown sugar, soft
  • 1 Pinch Salt and pepper
  • 3 tbsp Semolina

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 2 Brioche rolls

• Other

  • 5oz (about half a pack of Halloumi, cut into slices

Found on kitchensanctuary.com

Description

Ingredients

• 3 tbsp vegetable Oil
• 5 mushroom, sliced
• 3 tbsp Semolina
• Pinch of salt and pepper
• 1 egg
• 5oz (about half a pack) of Halloumi, cut into slices
• 2 brioche rolls
• Cup of lettuce or spinach leaves
• ½ Red onion, peeled and sliced
• Sticky Chilli sauce:
• ¼ tsp ground ginger
• 2 tbsp honey
• 1+1/2 tbsp soft brown sugar
• 2 tbps soy sauce
• 1 tbsp sriracha

Directions

• Start by making the sauce. Place the sticky chilli sauce ingredients into your smallest saucepan and bring to the boil. Stir, and cook for a further 1-3 minutes until the sauce has reduced down to a runny syrup and then turn off the heat (it will thicker further as it cools).
• Heat 1 tbsp of the oil in a skillet and fry off the mushrooms, then remove from the pan. Add the remaining oil to the pan and heat.
• Place the semolina on a small dish with the salt and pepper. Crack the egg into a small dish and whisk lightly with a fork. Dip the halloumi slices into the egg, then coat in the semolina. Place in the pan and fry on a medium-high heat for 2-3 minutes on each side – until golden brown.
• Whilst the halloumi is frying, slice open and lightly toast the brioche rolls. Place bottoms of the two brioche rolls on two plates and top with the lettuce and mushroom slices. Once the halloumi is cooked, place it on top of the mushrooms. Top with slices of red onion and then drizzle over a little of the sauce. Place the top of the buns on the burgers and serve with any leftover sauce.