Halloumi Burger, Smoked Garlic Mayo in a Beetroot Bun

10 portions

2 red onions, cut into wedges
2 yellow peppers, cut into strips
Dash of oil
3 blocks halloumi
2 smoked garlic cloves, thinly slice
Lemon, juice
1tsp rosemary, chopped
Dash of oil
10 beetroot buns
Baby gem leaves, washed and dried

For the mayo:
1tsp smoked paprika
1tsp maple syrup
2tbsp mayo
1 lime, juice and zest


Roast off the peppers and onions in a little oil, until soft.

Cut halloumi and marinate with smoked garlic, lemon juice and rosemary.

Preheat oven to 160’C.

Place chips into a gastro tray, place halloumi into a steamer tray and place on top of the gastro tray.

Cover with parchment paper and foil, and burn the chips for two minutes.

Cook in oven for three minutes and serve in a beetroot bun with baby gem and smoked mayo.

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