HALLOUMI BURGERS RECIPE | BBC GOOD FOOD
These veggie halloumi burgers in brioche buns are perfect for the whole family. Serve as a quick and easy lunch - they're also great on camping holidays
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
- Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
Nutrition Facts : Calories 455 calories, FatContent 30 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SodiumContent 2.7 milligram of sodium
ROASTED BLACK BEAN BURGERS | JAMIE OLIVER BURGER RECIPES
Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra Tabasco, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into.
Total Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
- Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
- Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
- Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
- Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. Always nice with oven-roasted, skin-on chips.
Nutrition Facts : Calories 499 calories, FatContent 18.7 g fat, SaturatedFatContent 5.3 g saturated fat, ProteinContent 19 g protein, CarbohydrateContent 64 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 1.6 g salt, FiberContent 12.5 g fibre
More about "baking burgers recipes"
EASY TURKEY BURGERS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch, Main course, Snack, Supper
Cuisine British
Calories 179 calories per serving
- For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.
EASY TURKEY BURGERS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch, Main course, Snack, Supper
Cuisine British
Calories 179 calories per serving
- For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.
BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving
- Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
- Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
- Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
- In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
- Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
- Slice the tomato and mozzarella into rounds and open the buns.
- When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
- Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
- Lift the onions out of the balsamic with a fork.
- Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
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