Halloumi Burger with Onion Chutney

Name: Halloumi Burger with Onion Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 Burgers
Ingredients: 2 pieces Organic Halloumi Cheese; 2 pieces Brioche Burger Buns; 2 large Organic Red Onions; 150 g Organic Natural Cream Cheese; 2 tbsp Organic Natural Yogurt 3.5%; 1 piece Organic Vine Tomato; 2 leaves Organic Iceberg Lettuce; 2 pieces Mildly Sour Pickles; 1 handful Organic Flat-leaf Parsley; 1/2 clove Organic Fresh Garlic; 1 sprig Organic Fresh Thyme; 1 handful Fresh Herb Mix; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Brown Cane Sugar; 1 tsp Organic Liquid Honey; 2 pinches Iodized Table Salt; 2 pinches Ground Black Pepper; 1 pinch Hot Chili Powder; 200 ml Cognac VSOP

2 Burgers

Under an hour

New

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Fresh Ingredients

2 pieces Organic Halloumi Cheese
2 pieces Brioche Burger Buns
2 large Organic Red Onions
150 g Organic Natural Cream Cheese
2 tbsp Organic Natural Yogurt 3.5%
1 piece Organic Vine Tomato
2 leaves Organic Iceberg Lettuce
2 pieces Mildly Sour Pickles
1 handful Organic Flat-leaf Parsley
1/2 clove Organic Fresh Garlic
1 sprig Organic Fresh Thyme
1 handful Fresh Herb Mix

Pantry & Spices

2 tbsp Extra Virgin Olive Oil
1 tbsp Brown Cane Sugar
1 tsp Organic Liquid Honey
2 pinches Iodized Table Salt
2 pinches Ground Black Pepper
1 pinch Hot Chili Powder
200 ml Cognac VSOP

Prepare Onion Chutney

1
Peel the red onions, halve them, and cut into fine strips.
2
Heat a portion of the olive oil in a deep pan. Sauté the onions until translucent. Add the cane sugar and let it caramelize slightly. Deglaze with cognac and let the alcohol evaporate briefly.
3
Add a portion of salt and pepper, as well as thyme and chili. Simmer over low heat until the liquid is reduced by half. Finally, stir in the honey and season to taste.

Prepare Herb Dip

1
Combine natural yogurt, cream cheese, finely chopped parsley, and pressed garlic. Season with a pinch of salt and pepper and chill.

Grill and Serve Burger

1
Brush the halloumi with the remaining olive oil and sprinkle with fresh herbs. Grill until golden brown.
2
Slice the burger buns, brush with a little oil, and toast briefly.
3
Assemble the burger: Spread the bottom bun half with dip, layer with lettuce, halloumi, tomato, and pickles. Add a generous portion of onion chutney. Spread the top bun half with dip and place it on top.

Gurkerl Küche

Tipp: Das Zwiebel-Chutney schmeckt auch kalt hervorragend und hält sich im Kühlschrank etwa 3 Tage. Als Beilage passen perfekt gegrilltes Gemüse oder ein frischer Blattsalat.