Halloumi burger with rutabaga fries
Hello, gorgeous! Let’s get right to the cheese of the matter with these amazing vegetarian burgers. Enjoy them with our low-carb cheese bread, and be prepared to swoon!
- 15 oz. 400 g halloumi cheese
- butter or coconut oil
- 4 leaves of iceberg lettuce
- 1 1 tomatotomatoes
- 1 1 avocadoavocados
- 6 tbsp 6 tbsp sour cream
- 6 tbsp 6 tbsp mayonnaise
- 6 tbsp 6 tbsp ajvar relish
- 4 4 eggeggs
- 1½ tbsp 1½ tbsp [12 g] ground psyllium husk powder
- 2 tsp 2 tsp [10 g] baking powder
- 2 tbsp 2 tbsp chia seeds
- 2 cups 500 ml shredded cheese
- poppy seeds
- sea salt
- ½ ½ rutabaga
- 6 tbsp 6 tbsp coconut oil
- Preheat oven to 400°F (200°C).
- Beat eggs fluffy, about 5 minutes.
- Mix dry ingredients, and then blend the grated cheese with dry ingredients and the beaten eggs.
- Let swell for about 10 minutes.
- Put 8 piles of batter on a baking sheet and bake in the middle of the oven for 10–15 minutes until they turn nicely golden. Let cool a little before serving.
- Increase oven temperature to 450° (225°C).
- Peel and cut the rutabaga into strips.
- Boil for a couple of minutes in salted water. Let drain in a strainer.
- Melt coconut oil and mix with the rutabaga in a bowl so that all strips are covered. Sprinkle salt on the rutabaga strips.
- Place the strips on a rack on a baking sheet. Bake in oven until golden brown on the outside and soft inside, turn once while baking. You can use a deep fryer if you have one. Rutabaga fries won’t be as crispy as the potato fries as they don’t contain as much starch but they taste great anyway.
- Mix sour cream, mayonnaise and ajvar relish to make up the dressing. Let cool in refrigerator.
- Rinse the lettuce and slice tomato and avocado.
- Fry the halloumi cheese in butter or coconut oil until it turns a nice color and is soft.
- Build the burger and serve.
Bake the cheese breads or use these easy-to-make Oopsie breads! Either will be amazing with the burgers.