Halloumination Veggie Burger

Method

Pickled Red Onion

1. For the pickled red onions, pour the vinegar into a pan, add the sugar, sea salt, spices, and bay leaf, and bring to a simmer.
2. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
3. Then boil the kettle and put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain.
4. Once cooled down, put the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal.
5. Cool, then chill and leave to pickle for 2 hrs then serve.

Halloumi

1. Slice the Halloumi into 8 equal slices and heat a dry frying pan over a medium heat, then add the halloumi.
2. Toast for 2-3 minutes, or until golden-brown. Flip and repeat on the other side.
3. Season with black pepper and drizzle chilli-infused oil.

Pineapple

1. For the pineapple, preheat your grill to a medium heat.
2. Slice the peeled pineapple into rounds and use a small cookie cutter to remove the core from each slice.
3. Then grill, until golden, about 3-5 mins on each side.
4. Drizzle the honey over the hot pineapple.

Chilli Jam

1. For the chilli jam, combine the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.
2. Put into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
3. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
4. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn.
5. Cool slightly, transfer to sterilised jars, then leave to cool completely.

Coleslaw

1. For the coleslaw, halve the cabbage and remove the core. Then slice as finely as you can into thin shreds and tip into a bowl.
2. Grate the carrots and tip into the bowl.
3. Grate the carrots and tip into the bowl. Finely slice the onion, and add to the bowl with the other veg
4. In a jug, whisk the mustard, mayo, yoghurt, and vinegar. Season well, and taste for sharpness and creaminess.
5. Then tip the dressing into the veg bowl and mix everything well. Stir so all the veg gets coated lightly in the dressing.
6. Sprinkle with a few pinches of paprika and serve straight away.

Assembly

1. Toast the Americana Gourmet Bun.
2. Add mayonnaise to the base.
3. Layer on the lettuce.
4. Add the pickled red onions.
5. Add the halloumi slices.
6. Add one pineapple slice.
7. Add chilli Jam.
8. Add the coleslaw (top with pickled red onions).
9. Top with the Americana Gourmet Bun lid.