Steak and Wholegrain Mustard Burgers with Barbecued Halloumi and Griddled Peppers

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Difficulty
easy
Serves
4 people
Meal course
Lunch
Posted by
Posted on
1 .
For the burgers
500 grams
Beef steak mince
2 tbsp
Tomato Puree
1 tbsp
Wholegrain mustard
1 tsp
Chilli sauce
1/2 tbsp
Oregano
1 medium
Egg - Beaten
1 Twist
Salt and pepper
2 .
To assemble
4 large
Bread rolls
250 grams
Halloumi - sliced
2 large
Red Pepper
4 Portions
Mixed leaves
4 Portions
Tomato ketchup
Steak and Wholegrain Mustard Burgers with Barbecued Halloumi and Griddled Peppers

This recipe will make 4 large burgers or 6 smaller, if you’re having a BBQ with lots of other food to fill your belly!

  1. Mash together all the burger ingredients and shape into 6 (or 4 if you like a really chunky burger) round balls. Press the balls flat and shape into a firm burger shape. Cover the burger and chill in the fridge for at least half an hour to firm up.
  2. Heat a barbecue and start by cooking the peppers straight onto the grill until all the skin has blackened. Remove the pepper and cook the burgers, turning regularly so they don’t burn. Remove the blackened skin from the peppers and tear apart the flesh, discarding the seeds.
  3. When the burgers are almost cooked, place the halloumi over the heat and grill on each side until crispy, be careful not to over-do it or they might fall through the grates
  4. Slice your crusty rolls in half and layer up the burger with mixed leaves, the pepper and the halloumi. Squeeze over some tomato ketchup, sandwich together and enjoy (watch out for the juices).

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