|175 ml||vegetable oil (divided)|
|1 tsp||curry powder|
|vegetable oil for frying|
Finca La Emperatriz Rioja Reserva 2012
The stimulating, fruity flavors of black currants and raspberries combine harmoniously with notes of wood from barrel-aging. The wine's great structure and exotic herbal aromas match perfectly with this burger.
Cut onions into rings. Slice Halloumi, zucchini, and eggplant.
Add some of the vegetable oil, curry powder, salt, and pepper to a freezer bag. Seal and shake to combine. Then, add Halloumi slices. Transfer to fridge and allow to marinate for approx. 30 – 60 min.
Heat some vegetable oil in a pan. Fry eggplant slices over medium heat on each side for approx. 3 – 5 min. until lightly roasted and soft. Season with salt and pepper. Remove from pan and set aside.
In the same pan, fry zucchini slices for approx. 2 – 3 min. on each side until golden brown and soft. Add more oil if needed. Set aside.
Preheat oven to 200°C (400°F). In a large bowl, whisk together mustard, sugar, and honey.
While whisking constantly, slowly add remaining vegetable oil in a thin stream. Stir until a creamy sauce forms. Season with salt and pepper.
Halve burger buns and place on a lined baking sheet. Toast in preheated oven at 200°C (400°F) for approx. 4 – 6 min.
Heat vegetable oil in a frying pan over medium-high heat. Fry Halloumi cheese for approx. 2 – 3 min. on each side until lightly browned.
Brush each burger bun with honey mustard sauce. Place radicchio on the bottom part and layer cheese, zucchini, eggplant, and onion rings on top. Pick mint leaves and place on top of vegetables. Drizzle with more sauce, cover with the upper part of the bun, and enjoy with homemade french fries!