Halloumi burger with beer-battered onion rings
A smoky, spice-packed dry rub takes this halloumi burger to the next level. Couple this with fresh beer-battered onion rings and you are in veggie burger heaven!
Ingredients
For the halloumi burger
- 1 tsp paprika
- 1 tsp demerara sugar
- 1 tsp hot smoked paprika
- 1 tsp onion powder
- ½ tsp chilli powder
- 1 tsp ground cumin
- 250g/9oz block halloumi, cut into 6 slices, widthways
- 1 tbsp vegetable oil
For the onion rings
- 150²µ/5½´Ç³ú self-raising flour
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 175ml/6fl oz lager
- 2 onions, cut into 1cm/½in rings
- vegetable oil, for deep-frying
- salt and freshly ground black pepper
For the sauce
- 1 tbsp sriracha or sweet chilli sauce
- 2 tbsp mayonnaise
To serve
- burger buns
- Little Gem lettuce, leaves separated
Method
To make the halloumi burger, mix together the spices and coat each halloumi slice thoroughly. Set aside while you make the onion rings.
To make the onion rings, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix together the batter ingredients and coat each onion ring well, then deep-fry for 2 minutes, until golden-brown. Drain on kitchen paper.
To cook the halloumi, heat the vegetable oil in a frying pan over a medium heat and fry for a minute on each side, until softened and blistering.
Toast the burger buns and top with some sauce, Little Gem lettuce, the halloumi and an onion ring.
