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ONION CHUTNEY
- A drop of olive oil
- 2 large red onions
- Tablespoon of brown sugar
- Teaspoon of honey
- Pinch of salt
- Pinch of pepper
- Sprig of thyme
- Pinch of chili spice
- 200 ml of cognac
HERB DIP
- 2 tablespoons of white yogurt
- Handful of chopped flat-leaf parsley
- Half a clove of garlic
- Pinch of salt
- Pinch of pepper
- 150 g of cream cheese
BURGER
- 2 pieces of halloumi cheese
- 2 burger buns
- 1 tomato
- 2 leaves of iceberg lettuce
- 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 into thin strips.
- 2Heat olive oil in a deep pan. Fry the onion in the oil until it becomes 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 while.
- 3Then add the remaining spices and let it simmer at a lower temperature until the liquid reduces by half. 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 fridge.
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 let them toast on the grill for a while.
- 3Spread the prepared dip on the bottom half of the bun, place a lettuce leaf on it, layer the grilled halloumi cheese, add a slice of tomato and a few slices of pickled cucumber. Top with onion chutney. Spread dip on the top half of the bun and cover the burger with it.
Tip
You can enjoy the onion chutney warm or cold. It lasts about 3 days in the fridge.
As a side dish, we recommend grilled vegetables, asparagus, or a fresh vegetable salad.
