Haloumi Burgers – easy, tasty & healthy
You may think of burgers as being an unhealthy, fast food option. Well, they don’t have to be and they are much more tasty and healthy when you make them yourself. It is also a good idea to add in a vegetarian or almost vegetarian meal on a regular basis and this one just makes it easy.
A couple of things I love about this meal is that it is really easy to make. Even though the eggplant takes a little bit of time to soak, you can be doing the rest of the prep in the mean time. It doesn’t take long to cut up the ingredients, as it doesn’t need fine dicing, just thick slices. Even the topping for the eggplant can be simplified if you don’t want to bother with the garlic and parsley. Just sprinkle it with smoky paprika and your done. The rest is basically putting it on the barbeque and cooking, so no pans to wash later.
If you want to add sauerkraut, you can make your own, but it will take a week or two to ferment depending on the weather and how warm it is. It is simple to make so if you feel so inclined find a recipe and give it a go. Otherwise buy one that still has live bacteria present. The good kind I mean. Typically the sauerkraut that still has live bacteria will be found in the refrigerator section of the supermarket or you might be able to find some at your local markets.
Another thing that makes this a healthy meal is the quality of the bread roll you choose. I really encourage you to use the grainiest roll you can find. It will elevate the health benefits no end.
If you have any questions about this recipe, feel free to contact me via the website chat box or alternative connect with me on Facebook or Instagram @mobiledietitian.
Enjoy ☺️
Haloumi Burgers
Sometimes it's good to have a vegetarian dish even when you aren't a vegetarian. This easy barbeque burger makes that option simple, with hardly any washing up.
Ingredients
- Optional extras
Method
- 1
Combine the olive oil, crushed garlic and chopped parsley in a bowl. Stir well.
- 2
Soak the eggplant slices in salted water for about 10 minutes, then remove and pat dry.
- 3
Brush the eggplant on both sides with the parsley and garlic mix. Add a sprinkle of smoked paprika if you like.
- 4
Slice the haloumi into thick slices, to make about 8 pieces. Sprinkle both sides with paprika.
- 5
Slice the bread rolls in half. Spread one side with avocado and the other with tomato chutney (or another condiment of choice).
- 6
Heat the barbeque and lightly spray with oil. Place the eggplant on the grill to cook and char slightly. Place the mushrooms and onion on the hot plate. Cook the mushrooms until soft on one side, then flip and cook the other side. Sauté the onion until done to your liking.
- 7
If using eggs, place them in oiled egg rings on the hot plate with the mushrooms. Once set enough, remove the egg rings and flip. Cook lightly on the other side for a runnier yolk, or longer if you prefer.
- 8
Once the first side of the eggplant and mushrooms is cooked, add the haloumi and tomatoes to the hot plate. Cook until the haloumi is browned, then flip to cook the other side.
- 9
Remove everything from the barbeque and assemble the burgers: haloumi on the bottom, then eggplant, onion, mushrooms and tomato, topped with lettuce and sauerkraut. Enjoy, with hardly any washing up!
Nutrition (per serving)
Estimated from the FSANZ Australian Food Composition Database. Actual values will vary depending on the specific products used — not a substitute for individual dietary advice.
