In search of a burger alternative? Well, look no further and try out this tasty summer Seared Squash and Halloumi Burger.
Ingredients:
2 medium summer squash
Kosher salt
1 (6–8-oz) package Halloumi cheese
2–3 Tbsp extra-virgin olive oil
1 garlic clove, finely grated
¼ cup sliced pickled jalapeños, & 1 Tbsp. pickle juice
1 tsp. honey
Freshly ground black pepper
4 hamburger buns
⅓ cup basil leaves
Directions:
Trim ends from squash. Cut crosswise into 3”-long cylinders; cut cylinders lengthwise into ¼”-thick planks. Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes.
Slice the Halloumi cheese into ½”-thick slabs roughly the width of the buns.
Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season generously with pepper. Set dressing aside.
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning once or twice and adding another 1 tablespoon of oil between batches if needed, until deeply browned and charred on both sides, about 5 minutes. Transfer squash to a shallow bowl. Pour reserved dressing over and gently turn squash to coat.
Pat Halloumi dry and distribute among bottom buns. Top with pickled jalapeños and basil, then with squash. Close with bun tops
Melted Option:
Wipe out pan and return to medium heat. Toast buns, cut side down, in pan until golden, about 3 minutes. Transfer to plates.
Increase heat to medium-high. Pat Halloumi dry; cook, turning once and pressing down lightly, until browned and starting to soften and melt, about 2 minutes.
Distribute Halloumi among bottom buns. Top with pickled jalapeños and basil, then with squash. Close with bun tops
Serves: 4
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