Date posted: 23/09/2022

Peperonata, aubergine and halloumi burger

The ultimate vegetarian burger – layered with thick and colourful slices of aubergine, tomato and halloumi.

  • Serves 4
  • Timing: 30 mins
Votes: 1 Average: 5


Pure olive oil 40ml
Red onion sliced (chilled) 150g
Green capsicum peppers (chilled) 1 pepper
Red capsicum peppers (chilled) 1 pepper
Garlic puree 10g
Multi-use tomato base 400g
Anthos halloumi (chilled) 250g
Aubergine black (chilled) 1 aubergine
Little gem lettuce (chilled) 1
Beef tomatoes (chilled) 1
Cuban chimichurri 40g
Brioche burger bun 4.5” (frozen) 4 buns


  1. Heat a frying pan and add 10ml of oil, sauté the onions until caramelised and then add the peppers and garlic. Cook out and then add the tomato base. Continue to cook until reduced by half.
  2. Slice the peppers. Cut the halloumi into 4 even slices. Do the same with the beef tomato and the aubergine so that you have 4 thick slices of each of them.
  3. Coat the aubergine in oil and chargrill until soft and tender.
  4. Prepare the lettuce, toast the buns and build the burger.
  5. Finish with chimichurri sauce and chunky chips if desired.
Find more recipes and inspiration on our plant based trends page or view all of our food and drink trends 2024.
Back to Top