This vegetarian recipe makes a solid case for changing a veggie burger with a slab of melty, salty cheese. It’s furthermore a worthy ability to dissipate all that summer season squash, making it a hang for any summer season weeknight.
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medium summer season squash
6–8-oz. kit Halloumi cheese
Tbsp. additional-virgin olive oil
garlic clove, finely grated
cup sliced pickled jalapeños, plus 1 Tbsp. predicament juice
Freshly ground dusky pepper
cup basil leaves
Gorgeous ends from squash. Lower crosswise into 3”-prolonged cylinders; decrease cylinders lengthwise into ¼”-thick planks. Unfold out on a kitchen towel and sprinkle flippantly with salt. Let sit down 10 minutes.
In the meantime, slash Halloumi into ½”-thick slabs roughly the width of the buns (about 3” squares).
Roam garlic, predicament juice, honey, and a runt pinch of salt in a runt bowl; season generously with pepper. Situation dressing apart.
Warmth 2 Tbsp. oil in a huge nonstick skillet over medium-excessive. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning a couple of times and including but any other 1 Tbsp. oil between batches if wanted, till deeply browned and charred on all sides, about 5 minutes. Transfer squash to a shallow bowl. Pour reserved dressing over and gently flip squash to coat.
Wipe out pan and return to medium heat. Toast buns, decrease facet down, in pan till golden, about 3 minutes. Transfer to plates.
Ticket better heat to medium-excessive. Pat Halloumi dry; cook, turning as soon as and pressing down flippantly, till browned and beginning to melt and melt, about 2 minutes.
Distribute Halloumi amongst bottom buns. Prime with pickled jalapeños and basil, then with squash. Shut with bun tops.
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