Try This—Halloumi Burgers With Sticky Sriracha Glaze

I finally got back home from a month long vacation to Stockholm and London! I totally missed you guys, but I seriously had an amazing time. London has officially become my second favorite city (you know I gotta represent my hometown NYC). I’m already planning my next vacay with a must have pit stop in the UK.

Anyway, I stayed in Limehouse, an area in East London right next to Jack the Ripper’s old stomping grounds in Whitechapel. I’d never been to London before and I’ve heard horror stories about the food all my life, but when I arrived, I was absolutely famished and exhausted so I had to brave it. I dropped my bags at the air bnb, and walked right out the door to find something to eat. I was staying on Commercial Rd., a giant, super busy street, so I figured that I’d be able to at least find a grocery store. Limehouse is an up and coming neighborhood, so there weren’t as many restaurants as there are in areas like say Bloomsbury. Nevertheless, I stumbled upon this little cafe a few blocks from my place called Sylvia’s Corner that served all kinds of specialty coffee drinks and diner type food. Yes and yes! I was in the mood for a sandwich, so I scanned the menu looking for a veggie burger.

As a vegetarian, I’m always fully prepared to suffer through a soggy, poorly made portobello mushroom sandwich when I’m ordering at a restaurant. I was pretty surprised when I saw that Sylvia’s had a halloumi burger on the menu. Halloumi has been trending for quite some time now in the foodie world. If you don’t know what halloumi is you are truly missing out. Get this, it’s a kind of cheese made from goat’s and sheep milk, that doesn’t melt when you cook it. I know that sounds crazy because like who doesn’t appreciate the perfect gooey of melted cheese? Right?! But hear me out— the reason halloumi is so amazing is precisely because it doesn’t melt like regular cheese. It basically catapults itself into the position of being the very best thing to throw on to a grill or into a frying pan for your vegetarian friends. This halloumi burger at Sylvia’s was transcendent. I mean, I was pretty much full half way through the thing and still, not only did I just have to finish it all, but I seriously considered ordering another one to take home to the air bnb.

Fast forward: as soon as I cleared customs coming back to the States, I was on a mission to recreate those amazing halloumi burgers  (yeah, burgers, plural) that I enjoyed at Sylvia’s. The good news is that you can find halloumi at a ton of stores. Trader Joe’s, Whole Foods, and even Walmart carry it. The even better news is that halloumi is so easy to cook that you’ll be in sandwich heaven in no time. With Labor Day right around the corner, and the final days of perfect bbq and picnic weather fast approaching, drop everything—You must try this!!!

Halloumi Burgers with Sticky sriracha glaze

Ingredients

2 servings

For the Burger

  • about 3 tbsp vegetable oil
  • 5 mushroom, sliced
  • 3 tbsp bread crumbs or semolina
  • salt and pepper
  • 1 egg
  • 5oz (about half a pack) of Halloumi, cut into slices
  • 2 brioche rolls
  • Cup of lettuce or spinach leaves
  • ½ red onion, peeled and sliced

For the Glaze

  • ¼ tsp ground ginger
  • 2 tbsp honey
  • 1+1/2 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp sriracha

Directions

  • To make the sauce: Place all the sauce ingredients into your smallest saucepan and bring to a boil stirring occasionally. Continue to stir, and cook for another 1-3 minutes until the sauce has reduced down to a runny syrup. Remove from heat allowing the glaze to thicken even more as it cools.
  • Heat some oil in a skillet and fry your mushrooms. Remove the mushrooms from the pan. Add the remaining oil to the pan and heat.
  • Place the bread crumbs or semolina on a small dish with the a little salt and pepper. Crack the egg into a small dish and whisk lightly with a fork. Dip the halloumi slices into the egg, then coat in the bread crumbs or semolina. Place in the pan and fry on a medium-high heat for 2-3 minutes on each side until golden brown.
  • While the halloumi is frying, assemble your sandwich. Lightly toast the brioche rolls. Add the lettuce and mushroom slices to the rolls. Once the halloumi is cooked, place the slices on top of the mushrooms. Top with red onion (you can saute some with the mushrooms if you prefer) and then drizzle over a little (or a lot!) of the glaze. Enjoy!!!

***this is a variation of a recipe that first appeared on Craftberry Bush

Try This—Tofu Bánh Mì (the vegetarian-friendly spin on the classic Vietnamese Sandwich )

I’m so excited to be sharing this recipe with you guys! Maybe you haven’t had the pleasure of eating a Bánh Mì yet. Maybe you’ve never heard of the deliciousness that is this Vietnamese sandwich. Maybe you’ve had the pulled pork version, but since you’ve gone vegetarian you’ve been denied of Bánh Mì glory. Either way, I have the perfect recipe to remedy your Bánh Mì woes.

A while back I shared a tofu bacon, lettuce, and tomato sandwich recipe that, up until now, I thought was everything. I still love a good T-blt, but this bánh mì is giving me life! It’s a little bit spicy, a little bit crunchy, a little bit sweet, and a little bit crisp. It’s just perfect. After some experimentation with how I prepared the tofu, I’m pretty sure I’ve got the balance right. You soooooo need to try this!

There are a lot of Bánh Mì recipes out there and each one I’ve seen forgets a crucial step that, to me, takes away from the overall texture of the tofu in the finished dish. I absolutely always freeze and then thaw the tofu before making my Bánh Mì. This step is crucial. Freezing and then thawing your tofu will change it’s texture making it easier to work with and making the marinade absorb better.

Tofu Bánh Mì

Ingredients

1 package extra-firm tofu, pressed
1 large carrot, shredded
3 tbsp rice vinegar
6 tbsp sugar
Salt
¼ cup butter, at room temperature, or mayonnaise
1 tbsp Sriracha sauce
⅓ cup soy sauce
1 medium yellow onion, sliced thin
1½ tsp black pepper
1 baguette
1 cup fresh cilantro leaves
½ small cucumber, cut into strips
2 medium fresh jalapeños, seeded and cut into thin strips

Directions

  • Begin by pressing the excess water from the tofu, slice it, and then freeze it overnight
  • In the morning, place the tofu in the refrigerator to thaw it
  • Combine the shredded carrot, 2tbsp of the rice vinegar, 1 tbsp of the sugar, and a large pinch of salt in a mixing bowl. Cover and refrigerate.
  • In separate bowl, whisk together the mayonnaise and the Sriracha
  • Put the remaining 5 tbsp of sugar and 1 tablespoon water in a large skillet over medium-low heat
  • Cook the sugar/water until the sugar somewhat melts into a golden brown, gooey consistency (about 10 minutes)
  • Slowly add in the soy sauce and then add the onion.
  • Cook, stirring often, until the onion is tender (about 8 to 10 minutes)
  • Add the thawed tofu and the black pepper
  • Cook the tofu until it has absorbed most of the sauce, turning it occasionally (about 15 minutes)
  • Stir in the remaining 1 tablespoon rice vinegar and remove from the heat.

To Assemble Your Sandwich

  • Slice the baguette and remove some of the inner part of the bread.
  • Spread the Sriracha mayo on the bottom half of the baguette
  • Arrange your tofu on the baguette
  • Drain the carrot mixture and add the cilantro, sliced cucumber, and the jalapeños
  • Enjoy!

Images: Lazy Cat Kitchen

Try This---Cauliflower Crust Grilled Cheese Sandwich

Try This—Cauliflower ‘Bread’ Grilled Cheese Sandwich

Try This---Cauliflower Crust Grilled Cheese Sandwich

I burned some cauliflower the other day. Maybe I should say I seared it so it sounds more intentional.  I was scraping the little crispies off of the bottom of the pan and eating them because, you know, waste not want not. As it turns out, even burning– I mean searing— cauliflower can’t take away from its deliciousness. I figured there had to be a way to get that crispy cauliflower flavor without setting off fire alarms.

So I tooled around the internet looking for recipes. There are lots of cauliflower ‘bread’ recipes out there. Crispy and delicious looking recipes. And then I stumbled upon a grilled cheese recipe. You guys! Grilled cheese! You absolutely have to try this.

Cauliflower ‘Bread’ Grilled Cheese Sandwich

Ingredients
Makes 2 grilled cheese sandwiches

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup sharp cheddar cheese, grated/shredded, room temperature

Directions

Cauliflower crust “bread” slices

Preheat oven to 450°F and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares.
Place in the oven and bake for about 16 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Try This---Cauliflower Crust Grilled Cheese Sandwich

 

Source: Kirbiescravings via Iron You