Once again, blogger decides to delete my entire pre-written blog post. Gah! Ironically enough, the post was all about how ridiculously busy I am again, and how I barely have any time to read food blogs - let alone write any of my own. The end is in sight though - in two weeks I can throw myself back into the kitchen & the blogosphere whole heartedly. Sorry for abandoning you, guys!
Anyway, rest assured that in the disappeared version of this post (may it rest in peace), I waxed lyrical on the virtues of this filling, delicious & healthy(-ish) burger. However, now you'll just have to take my word for it, because I've got fishcakes in the oven & I promised myself I'd be back in the library by 7. But, please believe me when I tell you that this halloumi, mushroom, aubergine & red onion burger is the ideal vegetarian burger for meat eaters & veggies alike, and when the wholewheat buns are slathered in garlic butter... Well. I mean. Come on. Who doesn't love garlic butter?!
Oh, and just as a little side note, the best thing about spending all this time with my headphones in at the library means I'm discovering lots of lovely new music - and I can't recommend this song, Little Locket, by Brighten, enough. Do yourself a favour & check it out. Seriously.
To make enough for 4 burgers, you will need:
- 4 burger buns. Obviously you can go for white if you'd prefer, but I really do recommend brown rolls here. As in most things really - it's just so much better for you!
- 1 medium sized aubergine.
- Enough halloumi for 4 burgers. I bought pre-sliced burger halloumi, which comes in packs of 4, from Morrisons. Hooray!
- 1 red onion.
- A few handfuls of mushrooms.
- 1 clove of garlic.
- About 2 tablespoons of butter - or however much you would use to butter 4 rolls.
- Half a teaspoon of dried basil.
- Half a teaspoon of dried oregano.
- Half a teaspoon of garlic.
- A handful of baby spinach.
- 2 tablespoons of olive oil.
- Salt & pepper.
1. Begin by making your garlic butter. Into a small bowl, add two tablespoons of butter, along with one peeled & chopped clove of garlic.
2. Add in a sprinkling of dried basil, a sprinkling of dried oregano, and a sprinkling of garlic salt. If you don't have garlic salt, you can just add in another peeled & chopped garlic clove.
3. Mash it all together with a fork, and it's ready! Set aside whilst you get on with your burgers.
4. Heat the grill to high.
5. Chop your aubergine into even slices, and drizzle with olive oil, salt & pepper.
6. Place the aubergine slices next to your halloumi slices underneath the grill, and heat for approximately 10 minutes on either side. If you've never cooked with halloumi before, you'll know it's done when it turns a kind of deep orangey yellow colour and feels tough to the touch. Aubergine goes similarly dry and crispy when it's grilled.
7. Meanwhile, heat a tablespoon of olive oil in a large pan over a medium-high heat.
8. Peel & roughly chop both your red onion and your mushrooms. Add in the red onion to the pan and cook for about a minute or so before adding in the mushrooms. Stir frequently for about 5-10 minutes, depending on how you like the texture of your mushrooms.
9. Once your halloumi & veg has cooked, cut the burger rolls in half and generously spread garlic butter on both the top and bottom half. Place these, butter side up, underneath the grill for about 30-60 seconds until the butter has melted in.
10. Assemble! Place your halloumi slice (or slices) on first, followed by a few aubergine slices, and a big spoonful of the mushroom & onion mix. Sprinkle with some torn up baby spinach leaves, just for a little added bit of goodness, and tuck in!
I served mine with a quinoa, tomato & spinach salad - the recipe for which will be coming at some point in the week. I hope you're all having far less stressful times than me right now, and for those of you that are also in the UK, I hope you're keeping warm!