Peri Peri Halloumi Burgers

Recipes taken from MOB Veggie by Ben Lebus (Pavilion Books)

The freshest veggie burgers about. The peri peri mayo is everything – lather it on generously!

  • 3 bell peppers
  • 1 red onion
  • 1/4 lemon
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 red chilli
  • 1 clove of garlic
  • 2 x 225g packs of halloumi
  • 4 burger buns
  • 5 tbsps mayo
  • a bag of salad
  • rapeseed oil
  • salt and pepper
  • Preheat the oven to 200°C/ Fan 180°C/Gas 6. Cut 3 peppers and 1 red onion into chunks, then place them onto a baking tray. Add half a lemon, face down into the tray. Place the tray into a preheated oven for 45 minutes.
  • Once the peppers are beginning to char, remove the tray. Add one third of the pepper and onion mixture, and the pulp of the roast lemon to a blender, with a teaspoon each of smoked paprika and oregano.
  • Add one tablespoon of red wine vinegar, a red chilli and a garlic clove. Season with salt and pepper and add a tablespoon of rapeseed oil. Blitz until smooth.
  • Slice your halloumi then place it on a hot griddle pan. Cook for 3–4 minutes on each side.
  • Toast 4 burger buns and mix your blitzed peri peri sauce with 5 tbsps of mayonnaise.
  • Take a bun. Add a layer of peri peri mayo. Then some halloumi, followed by some of the roasted peppers, some salad, more mayo, more halloumi and then top it with the bun lid. Tuck in and enjoy!
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