Mini Halloumi Sliders
by Caren McSherry
I create this cute little burger for a charity event. I wanted to serve an innovative veggie appetizer, and this was the outcome. Carnivores and vegetarian alike gave it two thumbs up! I urge you to make these burgers, big or small.
Halloumi cheese originated in Ciprus, but is commonly served throughout the middle East. It can be made from sheep's milk, goat's milk, or a mixture. Miraculously, this cheese can be fried or grilled without melting and losing its shape.
Ingredients:
- 50 grape tomatoes (about 1 lb)
- Balsamic vinegar, for drizzling
- 2 cloves garlic, finely minced
- Sea Salt
- 1 lb halloumi cheese
- 1/4 cup unbleached all-purpose flour
- 1 tsp roasted grapeseed oil
- 24 mini burger buns
- 1 cup Fig, Garlic, and Onion Jam
- 1/2 cup chipotle mayonnaise
- 1 heaping cup baby lettuce leaves
- 1 small jar (6oz) French cornichon pickles, drained
- Fancy skewers
Method:
1. Preheat your oven to 250F.
2. Slice the grape tomatoes in half, place on a parchement-lined cookie sheet, lightly drizzle with balsamic vinegar, and top with minced garlic and a pinch of sea salt. Bake in the oven for about 40 minutes. The tomatoes should be soft and shriveled but not completely dried. These can be done 1 day ahead and stored in the fridge.
3. Slice the halloumi about 1/4-inch thick, then cut each slice in half. Place the flour in a bowl, add the halloumi, and toss to coat evenly with the flour. Tip into a fine sieve and shake to remove any excess flour. Heat the grapeseed oil in a nonstick pan set on medium heat. Fry the pieces of halloumi on both sides until golden brown, about 3 to 5 minutes total.
4. While the cheese is frying, cut the buns in half and slather the bottom halves (don't be cheap) with both the onion jam and mayo. Top with the warm halloumi, a few tomato halves, some lettuce leaves, and the top halves of the buns. To serve, pierce a cornichon with a fancy skewer and skewer through each slider. Repeat with remaining sliders.
Make 24 cute little sliders
Copyright © 2017 Caren McSherry
2. Slice the grape tomatoes in half, place on a parchement-lined cookie sheet, lightly drizzle with balsamic vinegar, and top with minced garlic and a pinch of sea salt. Bake in the oven for about 40 minutes. The tomatoes should be soft and shriveled but not completely dried. These can be done 1 day ahead and stored in the fridge.
3. Slice the halloumi about 1/4-inch thick, then cut each slice in half. Place the flour in a bowl, add the halloumi, and toss to coat evenly with the flour. Tip into a fine sieve and shake to remove any excess flour. Heat the grapeseed oil in a nonstick pan set on medium heat. Fry the pieces of halloumi on both sides until golden brown, about 3 to 5 minutes total.
4. While the cheese is frying, cut the buns in half and slather the bottom halves (don't be cheap) with both the onion jam and mayo. Top with the warm halloumi, a few tomato halves, some lettuce leaves, and the top halves of the buns. To serve, pierce a cornichon with a fancy skewer and skewer through each slider. Repeat with remaining sliders.
Make 24 cute little sliders
Copyright © 2017 Caren McSherry
Filed Under: halloumi, sliders, appetizers, burgers
