Sometimes I get carried away and it has to be really cool junk food. I need a burger and preferably a big portion of crispy fries to go with it. Since I’ve been cutting back on my meat consumption more and more lately and have been looking into vegetarian and vegan alternatives, I created this really great Crispy Halloumi Burger with two delicious sauces.
Bistro Badia’s Crispy Halloumi Burger
I am proud to present the first Burger by Bistro Badia! A burger not only for all vegetarians, but also for all cheese lovers and people who are sick of meat. But watch out! Just because it’s a vegetarian burger doesn’t mean that calories are being cut. (But sometimes it just has to be hot and greasy, doesn’t it?) The halloumi patty is nicely deep-fried in hot oil until the breading is crispy and has turned a golden brown colour. To my surprise, this was quicker than getting your food at the drive-in. And the crowning glory: the squeak of the halloumi! No, all joking aside. It’s the delicious sauces.
Away with ketchup and co.
You can safely leave ketchup and “normal” mayo in the cupboard for the Cripsy Halloumi Burger. For the burger we use the fruity and spicy mango sauce from Levante: Amba! And we spice up the mayo with parsley, mint and a good portion of sumac. The result is a burger experience that you’ve definitely never had before. The burger is crispy, juicy, fruity and, thanks to the sumac and herb mayo, unfolds the special flavour of the Levant. Well, is your mouth watering already?
Recipe for Bistro Badia’s Crispy Halloumi Burger
For the burger
- 250 g Halloumi
- 2 Burger buns preferably brioche buns
- 1/2 Onion red
- 1/2 Tomato
- 1/4 Cucumber
- 6 EL Amba
For the breading
- 1 Egg
- 2 TBSP Flour
- 80 g breadcrumbs or panko (is crispier)
- 1 L Frying oil
For the sumac mayonnaise
- 15 g Parsley
- 7 g Mint
- 1/2 EL Sumac
- 6 TBSP Mayonnaise
For the sumac mayonnaise
- Pluck and chop the parsley and mint leaves.
- Mix all the ingredients for the sumac mayo together well.
Prepare Crispy Halloumi Burger
- Cut the onion into rings and the tomato and cucumber into slices.
- Carefully cut the halloumi in half lengthwise and pat dry well.
- Beat the egg in a deep plate with a fork. Spread the flour and breadcrumbs/panko flour in a shallow plate each.
- Roll the halloumi first in the flour, then in the egg and then in the breadcrumbs or panko flour.
- Heat the oil in a small saucepan, deep fryer or deep pan to approx. 170°C and fry the breaded halloumi for approx. 1 minute on each side.
- Slice open the burger buns and top with sumac mayo, amba and the remaining ingredients.
If you want to learn more about the Levant’s kitchens, take a look at the guide.