Halloumi is a salty cheese that holds together on the grill. It cooks quickly—so keep an eye on it! Topped with grilled eggplant and zucchini tossed with Asian sweet chili sauce, this burger delivers big, satisfying flavour.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
In large bowl, toss together eggplant, zucchini, red onion, oil, salt (if using) and pepper until lightly coated.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until zucchini is tender-crisp, 8 to 10 minutes, and eggplant and red onion are tender, 14 to 16 minutes. Remove from grill; gently toss vegetables with half of the chili sauce.
Place halloumi on greased grill over medium-high heat; close lid and grill, turning once, until halloumi is grill-marked, about 2 minutes.
Spread hummus (if using) over bottom halves of buns. Layer with spinach, eggplant, zucchini, red onion and halloumi; drizzle with remaining chili sauce. Sandwich with top halves of buns.
Tip from The Test Kitchen: Eggplant is like a sponge. To draw out the bitter juices and reduce the amount of fat it soaks up when cooking, sprinkle slices with salt and place in a colander set in the sink. Let stand for 15 to 20 minutes. Rinse; pat dry with paper towel and cook as directed.
BEER PAIRING: Nokomis Craft Ales (Nokomis, Sask.)
Pale Ale: A classic Pacific Northwest pale ale with a deep copper hue and a harmonious balance of malt and hops.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 977 mg
- Sugars 7 g
- Protein 18 g
- Calories 499
- Total fat 34 g
- Potassium 407 mg
- Cholesterol 440 mg
- Saturated fat 13 g
- Total carbohydrate 36 g
- Iron 6
- Folate 8
- Calcium 47
- Vitamin A 36
- Vitamin C 16