This aubergine, halloumi and pesto burger is still one of my all-time favourites—especially in autumn, when aubergines are at their best. It is generous, gloriously messy and substantial enough to satisfy vegetarians and meat-eaters alike.
Peppery rocket and basil pesto brings freshness and a little lemony lift, cutting through the salty halloumi and complementing the soft, deeply golden aubergine. I use my homemade rocket and basil pesto; if shop-bought pesto has never convinced you, the homemade version might change your mind completely.
It looks like a proper treat but is surprisingly easy to put together. Salt the aubergine briefly, cook it until meltingly tender, give the halloumi just enough heat to turn golden, then stack the lot with crisp lettuce and plenty of pesto.
Makes
2 burgers
Preparation
20 minutes
Cooking
15 minutes
Ingredients
- 1 medium-to-large aubergine, about 350g
- ½ tsp fine salt, for drawing out the moisture
- 225g halloumi, drained and cut into 6 slices
- 2 good-quality burger buns
- 4 tbsp homemade rocket and basil pesto
- 2 generous handfuls shredded lettuce
- 1–2 tbsp olive oil, as needed
- Freshly ground black pepper
Method
- Prepare the aubergine. Cut four even rounds from the widest part of the aubergine, each about 1.5cm thick. Lay them on a board or tray and lightly sprinkle both sides with the salt.
- Let it rest. Leave the salted aubergine for 10–15 minutes. Small beads of moisture will collect on the surface; dab them away thoroughly with kitchen paper. Add a generous grinding of black pepper.
- Cook the aubergine. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the aubergine and cook for 10–15 minutes, turning about every 4–5 minutes, until golden, lightly charred and completely tender through the centre. Add the remaining oil sparingly only if the pan becomes dry.
- Prepare the buns. While the aubergine cooks, split the burger buns and shred the lettuce. If you like, place the cut sides of the buns in a dry pan for 1–2 minutes until lightly toasted.
- Cook the halloumi. Lift the cooked aubergine onto a plate. Put the halloumi slices into the hot pan and cook for 1–2 minutes on each side until golden. Halloumi cooks quickly, so stay close to the pan.
- Build the burgers. Spread 1 tbsp pesto over each bun half. Divide the shredded lettuce between the two bases, then top each with one aubergine slice, three slices of halloumi and the second aubergine slice.
- Serve. Add the bun tops and serve immediately while the halloumi is hot and soft.
CATHERINE’S TIP
Aubergine behaves like a sponge, so resist the temptation to keep pouring in oil. The brief salting and thorough dabbing help with browning; then give the slices enough time over a medium heat to become properly soft inside. Halloumi and pesto are already salty, so do not season the finished burger until you have tasted it.
The pesto does much more than dress this burger. Try it stirred through pasta, spread over crostini or spooned over roasted vegetables—find the full rocket and basil pesto recipe here.
