Recipes Sig’s lamb burger with pesto and halloumi and anchovy

 

Recipes Sig’s lamb burger with pesto and halloumi and anchovy

Recipes Sig’s lamb burger with pesto and halloumi and anchovy

  1. 1 courgette (zucchini)
  2. 1 small aubergine (eggplant)
  3. 9 oz block halloumi cheese cut into 8 slices
  4. 1 finely grated rind and juice of lemon
  5. 2 tbsp olive oil
  6. 1 red chilli, deseeded and finely chopped
  7. 3 tbsp, homemade or bought green pesto
  8. 1 lb (7 oz) lean minced lamb
  9. 5 1/2 oz homemade or bought houmous
  10. 8 small anchovy filets in oil. rinsed in a little milk, optional
  11. 4 ciabatta rolls, split and chargrilled

Recipes Sig’s lamb burger with pesto and halloumi and anchovy

  1. Trim comes to an end of courgette and aubergine and slice them extremely thinly lengthways. Place inside a bowl with typically the halloumi cheese, lemon rind and juice, olive olive oil and chilli and throw out until well coated.

  2. Within a large pan, mix toogether 2 tbsp pesto, the minced lamb, salt and freshly surface black pepper until properly combined. Shape the blend into 4 equal hamburgers. Chill for 30 mins. Preheat a large chargrill /griddle pan and make the burgers for 7-8 minutes on each aspect until cooked through. Put the vegetables and typically the halloumi cheese 2-3 mins before end of preparing food time and cook right up until charred with lines.

  3. Spoon the left over pesto over the houmous and serve with typically the burgers, vegetables and mozzarella cheese. Accompany with your favorite burger ingredients, such advertising beefsteak or plum tomato plants, olives and rocket foliage.

  4. Lay two. anchovy filets crossed over between cheese and vegetable (optional)