GR
EN
Burger with Halloumi P.D.O. Cheese
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
George Mavropoulos - The Hungry Guy
traditional
contemporary
Level of difficulty
Time needed
45 minutes
INGREDIENTS
225 g DODONI PDO halloumi cheese
550 g minced chicken meat
130 g sun-dried tomatoes (preserved in oil)
1 tablespoon oil from the sun-dried tomatoes
2 tablespoons melted butter
1 tsp oregano 
1 small white onion
A pinch of black pepper (optional) 
Salt (½ tsp, or season to taste)
2 tablespoons sunflower oil
2 small tomatoes
200 g DODONI strained yoghurt (fat content of your choice)
2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
200 g mayonnaise (light if preferred)
1 tablespoon lemon juice
Salt and pepper for seasoning
Lollo verde green lettuce
3 brioche buns
PREPARATION 
Place the minced chicken meat in a bowl. Finely-chop the sun-dried tomatoes and the onion. Melt the butter in a small saucepan and allow it to cool slightly. Add the chopped sun-dried tomatoes, the sun-dried tomato oil, the onion, oregano,1 tablespoon of sunflower oil, to the chicken meat. Season with salt and pepper (to taste). Mix well and refrigerate for about 30 minutes while you continue with the rest of the process.
EXECUTION 
Add the yoghurt, mayonnaise, lemon juice, finely chopped fresh basil, salt, pepper, to a bowl and mix until combined. Brush a frying pan with butter, cut the brioche buns in half, and lightly toast until golden. Slice the DODONI halloumi cheese, add a little sunflower oil to the frying pan and cook both sides until evenly and lightly browned and melting inside. Last, make the chicken burgers (whatever size you prefer), and cook them in the pan for 3 to 4 minutes each side, making sure that they are well-cooked inside. Assemble the brioche buns, adding the yoghurt sauce to the bottom half of the bun, followed by the chicken burger, then a slice of halloumi, tomato, the lollo lettuce and finally the top of the brioche bun. Enjoy!
