Not a conventional cheeseburger, this Mediterranean Cheeseburger recipe from Butterball Turkey was made with a turkey burger, but you can substitute beef, lamb (yes!), salmon, or a veggieburger.
It makes a cheeseburger with halloumi cheese and tzatziki, Greek yogurt cucumber sauce, plus a side of tabbouleh or parsley salad.
Records date halloumi to Cyprus circa 300 C.E. It has become the ultimate grilling cheese in modern times. It retains its shape, even when cooked at high temperatures, and develops a golden crust when seared (although it can be enjoyed in its uncooked state).
Halloumi (ha-LOO-me) is made from sheep’s milk or a combination of sheep’s and goat’s milks. Two rounds of curd cooking give halloumi a spongy, meaty texture. It is mild, with faint herbal notes in halloumi made with milks from luscious grasslands.
> National Cheeseburger Day is September 18th. May is National Burger Month.
Ingredients Per Burger
1. GRILL the burger until fully cooked, with an internal temperature of 165°F. While the burger is cooking…
2. WARM or grill the pita bread. Spread the tzatziki sauce on the pita.
3. Arrange the grilled vegetables and roasted red pepper over the tzatziki. Set the grilled burger atop the grilled vegetables. Top with the grilled Halloumi.
Low in calories and high in nutrition, parsley salad is a delicious side with burgers and sandwiches. Or, use it as a burger topping, or as part of a Middle Eastern mezze plate.
When serving this with the halloumi cheeseburger, it’s your decision whether you want the feta cheese. You can leave it out.
1. COMBINE all salad ingredients in a large mixing bowl.
2. WHISK together the dressing ingredients.
3. DRIZZLE THE dressing over the parsley salad, then gently toss.
Comments are closed.