Following on from last Friday’s tasty recipe for Grilled Beef Fajitas, Simon & Schuster are sharing another mouth-watering recipe with us from Oscar Smith’s new cookbook, Feed the Man Meat: 70 Mantastic BBQ Recipes.
Not sure what to buy dad for Father’s Day? Try before you fry…errr… buy, with this recipe for Haloumi Burgers with Peperonata.
Bon Appétit, noshi jan, and bog in!
Haloumi Burgers with Peperonata
- 1 tablespoon olive oil
- 250 g (9 oz) haloumi, coarsely grated
- 150 g (5½ oz) sweet potato, coarsely grated
- 150 g (5½ oz) zucchini (courgettes), coarsely grated and squeezed to remove excess moisture
- 2 tablespoons finely chopped mint 2 tablespoons finely chopped flat-leaf (Italian) parsley
- finely grated zest of 1 lemon 1 large egg
- 4 wholegrain burger buns, split 1 large handful baby spinach or
- lettuce leaves
- 1 large tomato, sliced
- 1 tablespoons olive oil
- 2 garlic cloves, finely sliced
- ½ teaspoon dried chilli flakes 1 small red onion, finely sliced
- 2 red capsicums (bell peppers), sliced into 1 cm (½ in) strips
- ¼ teaspoon sea salt flakes
- ½ teaspoon soft brown sugar
- Heat the olive oil in a small frying pan over medium heat. Fry the sweet potato for 4–5 minutes until cooked and just beginning to caramelise. Set aside to cool.
- In a large mixing bowl, combine the haloumi, sweet potato, zucchini, mint, parsley, lemon zest and egg.
- Divide the mixture into four equal portions and, using wet hands, shape into patties. Cover with plastic wrap and refrigerate for at least 30 minutes to firm.
- To make the peperonata, heat the olive oil in a medium-sized frying pan over medium heat. Add the garlic and chilli flakes, and cook gently for 1 minute. Add the onion and capsicum and cook, stirring frequently, for 15 minutes or until softened and beginning to caramelise. Add the salt and sugar and cook for a further
- 2 minutes.
- Heat a barbecue hotplate (griddle) to medium and lightly grease with oil.
- Brush or spray the burgers lightly with olive oil. Cook on the hotplate for 3–4 minutes on each side until golden brown, using a barbeque spatula to gently turn the burgers.
- Toast the burger buns lightly on each side, then assemble each with baby spinach or lettuce, tomato, a burger patty and the peperonata.
Feed the Man Meat: 70 Mantastic BBQ Recipes is available now through Simon and Schuster. RRP: $35