Join the meat-free mob! Peri Peri burgers
Get all your greens (and reds and yellows too) with these scrumptious vegetarian meals for under a tenner, from the new Mob Kitchen cookbook
This scrumptious Peri Peri burger recipe is the ultimate treat for impressing vegetarians at barbecues throughout the summer
This is the freshest veggie burger about. The peri peri mayonnaise is everything – lather it on generously!
- 3 peppers (not green)
- 1 red onion
- ½ a lemon
- 1tsp smoked paprika
- 1tsp dried oregano
- 1tbsp red wine vinegar
- 1 red chilli
- 1 garlic clove
- Salt and freshly ground black pepper
- 1tbsp olive oil
- 2 x 225g packets of halloumi
- 4 burger buns, halved
- 5tbsp mayonnaise
- A bag of salad leaves
- Olive oil
Preheat your oven to 200°C/fan 180°C/gas 6. Cut the peppers and red onion into chunks. Put them on a baking tray.
Place the half lemon face down on the tray. Bake in the oven for 45 minutes.
Once the peppers are beginning to char, remove the tray.
Put a third of the pepper and onion mixture and the pulp of the roast lemon in a blender, with the smoked paprika and oregano. Add the red wine vinegar, chilli and garlic.
Season with salt and black pepper, and add the 1tbsp of olive oil. Blitz until smooth.
Cut the halloumi into slices then put it in a hot griddle pan. Cook for 3-4 minutes on each side. Toast the burger buns under the grill.
Mix your blitzed peri peri sauce with the mayonnaise.
Assembly time. Spread a layer of peri peri mayo on the bottom half of a bun.
Add some halloumi, followed by roasted peppers and onion, salad leaves, more mayo, more halloumi and then top with the bun lid.
Repeat with the other burgers. Tuck in and enjoy!
Extracted from MOB Veggie: Feed 4 Or More For Under £10 by Ben Lebus, out on 4 July, published by Pavilion Books, £14.99. © Ben Lebus. To order a copy for £11.99 call 0844 571 0640. P&P is free on orders over £15. Offer valid until 7 July 2019. Photographs: Haarala Hamilton