The peri peri mayo and the halloumi come together here to form the perfect mouthful. A great veggie burger option.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C/356°F.
Step 2.
Cut your peppers and red onion into chunky 2-inch pieces (make sure they're not too small).
Step 3.
Get the peppers and red onion chunks on a baking tray. Add the lemon half to the tray, cut side down. Drizzle with olive oil and season with salt and black pepper. Slide the tray into the oven to bake for 45 mins until the peppers are beginning to char.
Step 4.
Remove the tray from the oven. To a blender, add ⅔ of the peppers, all the onions and the squeezed out pulp of the roasted lemon.
Step 5.
To the same blender, add the paprika, oregano, red wine vinegar, whole red chilli, garlic clove and a glug of olive oil. Season with salt and pepper and blitz until smooth. This is your peri peri.
Step 6.
In a small bowl, mix your blitzed peri peri with the mayonnaise.
Step 7.
Cut the halloumi into 1cm slices. Heat a large frying pan over a medium-high heat then add the halloumi and cook for 4 mins on each side until golden brown and crispy.
Step 8.
Cut your burger buns in half and quickly toast them, cut side down, in the hot pan until lightly toasted.
Step 9.
Time to assemble. Take your base bun and spread over a layer of peri peri mayo. Top with some halloumi, some roasted peppers, a small handful of salad leaves, more mayo, more halloumi and finally the bun top. Tuck in and enjoy!
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Bell Pepper
Red Onion
Lemon
Smoked Paprika
Dried Oregano
Red Wine Vinegar
Chilli
Garlic
Mayonnaise
Halloumi
Bread Bun
Mixed Salad Leaf
Salt
Black Pepper
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Bell Pepper
Red Onion
Lemon
Smoked Paprika
Dried Oregano
Red Wine Vinegar
Chilli
Garlic
Mayonnaise
Halloumi
Bread Bun
Mixed Salad Leaf
Salt
Black Pepper
Olive Oil
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C/356°F.
Step 2.
Cut your peppers and red onion into chunky 2-inch pieces (make sure they're not too small).
Step 3.
Get the peppers and red onion chunks on a baking tray. Add the lemon half to the tray, cut side down. Drizzle with olive oil and season with salt and black pepper. Slide the tray into the oven to bake for 45 mins until the peppers are beginning to char.
Step 4.
Remove the tray from the oven. To a blender, add ⅔ of the peppers, all the onions and the squeezed out pulp of the roasted lemon.
Step 5.
To the same blender, add the paprika, oregano, red wine vinegar, whole red chilli, garlic clove and a glug of olive oil. Season with salt and pepper and blitz until smooth. This is your peri peri.
Step 6.
In a small bowl, mix your blitzed peri peri with the mayonnaise.
Step 7.
Cut the halloumi into 1cm slices. Heat a large frying pan over a medium-high heat then add the halloumi and cook for 4 mins on each side until golden brown and crispy.
Step 8.
Cut your burger buns in half and quickly toast them, cut side down, in the hot pan until lightly toasted.
Step 9.
Time to assemble. Take your base bun and spread over a layer of peri peri mayo. Top with some halloumi, some roasted peppers, a small handful of salad leaves, more mayo, more halloumi and finally the bun top. Tuck in and enjoy!
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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