Smoky vegetable and halloumi burger with beetroot relish

Smoky Veg & Halloumi Burger with Beetroot Relish

A stacked vegetarian burger featuring grilled halloumi, smoky grilled vegetables and a tangy beetroot relish. A hearty meat-free main that fits UK plant-forward BBQ trends.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 4 people

Ingredients Method Notes

Ingredients

For the burgers

2 blocks halloumi about 500 g, sliced into 8 burger-sized pieces
1 large aubergine sliced into 1 cm rounds
1 large red pepper cut into wide strips
1 red onion cut into thick rounds
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper
4 burger buns

For the beetroot relish

250 g cooked beetroot not in vinegar, finely chopped or grated
1 small red onion very finely chopped
2 tbsp red wine vinegar
1 tbsp sugar
1 tbsp olive oil
Pinch of salt and pepper

Method

Step 1

For the beetroot relish, combine beetroot, red onion, vinegar, sugar, olive oil, salt and pepper in a bowl. Mix well and set aside to let the flavours develop.

Step 2

In a large bowl, toss aubergine, red pepper and red onion slices with olive oil, smoked paprika, oregano, salt and pepper.

Step 3

Preheat the BBQ to medium-high heat.

Step 4

Grill the vegetables for 3-4 minutes per side until tender and well charred. Move to an indirect zone to keep warm.

Step 5

Grill the halloumi slices for 1-2 minutes per side until golden and lightly charred.

Step 6

Toast the burger buns briefly on the grill.

Step 7

Assemble each burger with grilled veg, halloumi slices and a generous spoonful of beetroot relish. Serve immediately.

Notes

You can swap halloumi for a shop-bought plant-based burger patty if catering for vegans; adjust cooking instructions accordingly.

The beetroot relish keeps well in the fridge for a few days and is great with cold meats too.