But what happens when you take away the burger altogether?
At Jones, a go-to brunch institution in Philadelphia, their kitchen bypasses the beef for the glorious cheese that is halloumi.
Halloumi, by nature, is made for the grill. It’s a firm cheese made from a mixture of sheep’s and goat’s milk. When exposed to high heat, the dense cheese melts slightly and turns just the right amount of gooey.
Halloumi teams up well with marinades, too, such as the garlicky, lemony concoction from Jones in the recipe that follows. Paired with lettuce, tomato, avocado, and a garlic mayonnaise, the halloumi tastes as salty and substantive as any meat-based burger. This ain’t no cheeseburger. This is a cheese burger.
Recipe by Jones
What you’ll need:
2 blocks halloumi, halved
1 shallot, minced
2 large garlic clove, minced
Juice of 1 lemon, plus 1 ½ Tbsp
2 Tbsp finely chopped parsley
¼ cup extra virgin olive oil
½ cup mayonnaise
Salt and pepper, to taste
1 cup shredded Romaine lettuce
4 tomato slices
1 avocado, quartered and sliced thin
4 burger rolls, preferably brioche
How to make it:
1. In a sealable container, combine the halloumi, shallot, 1 minced garlic clove, the juice of 1 lemon, 1 Tbsp of chopped parsley, and the olive oil. Turn the halloumi to coat, seal the container, and refrigerate overnight.
2. In a medium bowl, combine the mayonnaise, remaining 1 minced garlic clove, remaining 1 ½ Tbsp lemon juice, and the remaining 1 Tbsp chopped parsley. Add salt and pepper, to taste.
3. Preheat your grill to direct, medium heat. Season the halloumi with salt and pepper and then grill the cheese until marks begin to form and the cheese begins to soft, 2 to 4 minutes on each side. Return the cheese to the reserved marinade.
4. Toast the buns until just crispy, about 1 minute. Place 1 Tbsp of lemon aioli on the bottom of the buns. Add the lettuce, tomato, halloumi, and avocado. Top with the remaining bun and serve. Makes 4 burgers.
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Source : Men’s Health
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