The ultimate veggie burger with lemon-chipotle mayo
Makes 4 | Serves 4 | prep 30 mins | total time
The ultimate veggie burger with lemon-chipotle mayo
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Makes 4 | Serves 4 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
655Kcal
Fat
43gr
Saturates
15gr
Carbs
50gr
Sugars
8gr
Fibre
5gr
Protein
22gr
Salt
3.2gr
Ingredients
- 2 red peppers
- 1 aubergine
- 2 tbsp olive oil, plus 1 tsp
- 1 tsp Cajun spice
- 6 tbsp mayonnaise
- 1 tsp spicy chipotle chilli paste
- ½ lemon
- 4 seeded burger buns
- 1 x 250g pack halloumi
- watercress, to serve
Step by step
Get ahead
Mix the mayo a few hours ahead; chill.
- Preheat a barbecue (or griddle pan). Quarter and deseed the peppers, and press them flat. Cook the peppers on the barbecue, skin-side down, for about 10 minutes, turning regularly until charred and soft.
- Meanwhile, cut the aubergine into 8 thick slices. Drizzle 1 tablespoon oil over 1 side of the aubergine slices and rub in or brush over, then season with salt and sprinkle with half the Cajun spice. Turn the slices over and repeat with a further tablespoonful of oil and the rest of the spice.
- Combine the mayonnaise, chipotle chilli paste and the zest of the lemon half, adding ½-1 teaspoon lemon juice, to taste.
- When the peppers are ready, transfer to a plate and keep warm. Barbecue (or griddle) the aubergine slices over a medium heat for 6-8 minutes, turning regularly, until charred and soft. Transfer to a plate and keep warm. Lightly barbecue (or griddle) the cut sides of the burger buns to toast them. Cut the halloumi into 12 slices and drizzle with the rest of the oil. Barbecue (or griddle) for 1-2 minutes on each side until golden.
- Spread the burger buns with the lemon-chipotle mayo, then layer up each burger bun with 2 slices of aubergine, watercress, red pepper, then the halloumi and the burger bun top.
