Haloumi burgers with eggplant and pesto
Loaded with kaleslaw, eggplant and basil pesto, these haloumi burgers are irresistibly good and make for a great vegetarian dinner option.
To start, add half the dressing from the salad kit to half the kale slaw in a large bowl. Add half the seed mixture from the salad kit and toss to combine. Season with salt and pepper. Next cut the eggplant into one-centimetre-thick slices, then thickly slice the haloumi.
Heat a barbecue grill or chargrill on medium high. Then spray both sides of the eggplant slices and haloumi with olive oil spray. Cook the eggplant on the grill in batches for 2 minutes each side. Transfer to a tray, next cook the haloumi on the grill turning for 3 minutes or until golden. Add the haloumi to the eggplant.
On the tray cook the buns cut side down for one to two minutes or until lightly charred. Drizzle the remaining dressing over the remaining kale slaw. Sprinkle with the remaining seed mixture. Spread the bun tops and bases with aioli. Top the bun bases with lettuce, eggplant, haloumi, pesto.
Serve the burgers with the remaining kale slaw. Whether you're entertaining or looking for an easy dinner idea these haloumi burgers will be a big hit.
Serves
4
Prep
5m
Cooking
15m
Ingredients
- 350g pkt Coles Kitchen Kaleslaw Salad Kit
- 1 eggplant, cut into 1cm-thick slices
- 150g haloumi, sliced
- 4 burger buns, split, lightly toasted
- 1/3 cup (100g) Coles Garlic Aioli
- 8 small green oak lettuce leaves
- 1/3 cup (90g) basil pesto
Method
STEP 1
Place half the kaleslaw and half the dressing from the salad kit in a large bowl. Add half the seed mix from the salad kit. Toss to combine. Season.
STEP 2
Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook on grill, in batches, for 2 mins each side or until golden brown and tender. Season. Transfer to a plate. Cook haloumi on the grill, turning, for 3 mins or until golden. Add to the eggplant on the plate.
STEP 3
Spread the bun bases with aioli. Divide among serving plates. Top with the lettuce, eggplant, haloumi, pesto, kaleslaw mixture and bun tops. Toss remaining kaleslaw in a bowl with the remaining dressing and remaining seed mix. Serve with the burgers.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
