Buy all ingredients right below the recipe
ONION CHUTNEY
- A drop of olive oil
- 2 large red onions
- Tablespoon of cane sugar
- Teaspoon of honey
- Pinch of salt
- Pinch of pepper
- Sprig of thyme
- Pinch of chili spice
- 2 dcl cognac
HERB DIP
- 2 tablespoons plain yogurt
- Handful of chopped flat-leaf parsley
- Half a clove of garlic
- Pinch of salt
- Pinch of pepper
- 150 g Žervé
BURGER
- 2 pieces of halloumi cheese
- 2 burger buns
- 1 tomato
- 2 iceberg lettuce leaves
- Olive oil for brushing
- 2 pickled cucumbers
- Handful of chopped fresh herbs
ONION CHUTNEY INSTRUCTIONS
- 1Peel the onion, cut it in half, and slice it thinly.
- 2Heat olive oil in a deep pan. Sauté the onion in the oil until translucent. Add a tablespoon of sugar to the pan. Once the sugar lightly caramelizes, pour in the cognac and let the alcohol evaporate for a moment.
- 3Then add the rest of the spices and let it simmer over low heat until half of the liquid has evaporated. Finally, stir in a teaspoon of honey and season with salt to taste.
HERB DIP INSTRUCTIONS
- 1Mix the dip ingredients and season to taste. Store the dip in the refrigerator.
INSTRUCTIONS
- 1Brush the halloumi cheese with olive oil and sprinkle with dried thyme. Place on the grill and grill until lightly golden.
- 2Cut the buns in half, brush with olive oil, and toast briefly on the grill.
- 3Spread the bottom half of the bun with the prepared dip, place a lettuce leaf on it, then layer the grilled halloumi cheese, add a slice of tomato and a few slices of pickled cucumber. Top with onion chutney. Also spread the top half of the bun with the dip and cover the burger with it.
Tip
You can consume the onion chutney warm or cold. It will last about 3 days in the refrigerator. As a side dish, we recommend grilled vegetables, asparagus, or a fresh vegetable salad.
