This halloumi burger is my platonic ideal of a vegetarian sandwich


this halloumi burger is my platonic ideal of a vegetarian

It’s not that I don’t love veggie burgers – I have a soft spot for Dr. Praeger’s and have a long-distance relationship with NYC’s Superiority Burger. It’s just that these hot, glorious months are precious and short as the summer of 2020 hasn’t been hammered home. With this in mind, it’s hard to measure and shape 100 ingredients (one of them boiled quinoa, one baked sweet potato, one boiled black bean dry-boiled with kombu and bay leaves) in a food processor and * pray * them in the patties Holding the pan together is well worth the effort. I’ll leave that to the good doctor!

Do you know what doesn’t fall apart? Do you know what an ingredient is? Do you know what will be satisfying and flavorful even if I leave out that random half teaspoon of ground flaxseed? Cheese! Especially halloumi. Halloumi is a Cypriot cheese that is also enjoyed in Turkey, Greece and the Middle East (and around the world!) And has a very high melting point. That means you can grill, broil, broil, fry or sear it without affecting its structure. Instead, the outside becomes crispy and rich golden while the inside becomes creamy and soft. Like a breaded and fried tofo plate or a crispy cheese-filled mushroom, halloumi can absolutely exist between two rolls.

It is not only firm, but also appealingly salty and tangy, very different from milky, buttery paneer and mild mozzarella – a happy companion to juicy, sweet ingredients such as watermelon and figs. In this recipe, it’s paired with seared zucchini because, if we’re honest, summer squash tends to be bland, bland, and watery. But if you brown it, marinate it, and layer it with basil, pickled jalapeños, and that lovely piece of warm, squeaky, salty halloumi, it all adds up to a completely satisfying, easy-care vegetarian sandwich. In my opinion, it’s also tantamount to eating about three or four mozzarella sticks – which means you have plenty of room for sundaes afterwards.

So hold your bean burger. I’ll have a cheeseburger, please.

Get the Recipe:

Fried pumpkin and halloumi burger recipe

Fried pumpkin and halloumi burger

This veggie recipe makes a strong case for replacing a veggie burger with a platter of melting, salty cheese.

View recipe

Source * www.bonappetit.com – * Source link

Amanda Litchford

Making delicious meals and researching products has inspired me as a stay at home mom to start this website in helping out others who don’t have the time or expertise in the kitchen.

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