Cooked - Grilled Halloumi Burgers With Citrus Tapenade

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Grilled Halloumi Burgers With Citrus Tapenade

https://www.foodandwine.com/recipes/grilled-halloumi-burgers-citrus-tapenade

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4.0

1 cup pitted Castelvetrano olives

0.5 cup pitted kalamata olives

0.33 cup chopped fresh flat-leaf parsley

1 tablespoon drained capers

1 tablespoon grated orange zest (from 1 orange)

1 teaspoon crushed red pepper

2 large garlic cloves

0.25 cup extra-virgin olive oil, plus more for brushing halloumi

2 tablespoons fresh lemon juice (from 1 lemon), divided

0.5 cup mayonnaise

0.25 teaspoon grated or finely chopped garlic

2 teaspoons kosher salt, divided

2 (8-ounce) blocks halloumi cheese, split horizontally into ½-inch-thick planks

1 teaspoon cracked pepper

1 teaspoon ground cumin

4 brioche buns, split horizontally

2 jarred roasted red bell peppers (from 1 [16-ounce] jar), halved lengthwise

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Pulse olives, parsley, capers, orange zest, crushed red pepper, and garlic in a food processor until chopped and evenly combined, about 8 pulses. Add oil and 1 tablespoon of the lemon juice; pulse until combined, about 3 pulses. Cover tapenade; refrigerate until ready to use. Prepare the Halloumi Burgers:
Stir together mayonnaise, grated garlic, 1 teaspoon of the salt, and remaining 1 tablespoon lemon juice in a small bowl until smooth. Cover aïoli; refrigerate until ready to use.
Preheat a grill to medium-high (400°F to 450°F). Brush each halloumi piece with oil; sprinkle halloumi evenly with cracked pepper, cumin, and remaining 1 teaspoon salt. Place halloumi on unoiled grates; grill, uncovered, until browned and charred in places, about 3 minutes per side. Remove from grill.
Spread 1 tablespoon aïoli on each bun half. Place 1 roasted red pepper half on each bottom bun half, then top with 1 halloumi piece. Spoon ¼ cup Citrus Tapenade on top of each halloumi piece. Replace top bun halves. Serve. Aïoli and Citrus Tapenade may be stored in airtight containers in refrigerator up to 2 weeks.

Created 16 weeks ago

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