Editor's note: Throw black olives in anything and I'm there in a flash. So adding them to a sauce is even better. It will hopefully amuse some but I hadn't ever considered the ingredients of tartare sauce included olives until I read the MiamMiam recipe. Assemble your sauce, fry up some halloumi to taste and boom! Just make sure you've enough sauce for another meal.
Tartare Sauce – faster and the building of the burger!
I appreciate that not everyone wants to make their own mayo, which is just fine – use a good quality brand – two heaped tablespoons as mentioned previously – you'll need to add lemon juice and Dijon mustard and I'd suggest you begin with 1 teaspoon of each. You may need a little more – it's a matter of personal taste, together with a little celery salt and white pepper. All that remains is to add your capers, cornichons and black olives! Don't forget a drizzle of double cream to loosen the consistency.
A note of caution with seasonings, as I'm fond of saying, add gradually and taste as you go, you can always add a little more, you can't take it back!
If you'd like a vegan version, use a vegan mayo and a vegan plant alternative to double cream.
Now for the burger!
A few of my favourite ingredients :
Brioche buns – warmed in the oven or toasted
Spiced Halloumi – shallow fried in a drop of rapeseed oil
Roasted sliced onions – made ahead
Sliced avocado
shredded lettuce
sliced beef tomatoes
This is just my take on a burger stack, filled with stuff I love – it's whatever floats your own boat – I'd probably include beetroot too in some form – either sliced and added to the stack or a relish on the side.
It's important how the burger is assembled – a brioche bun, split and warmed – or toasted if you prefer – a generous spread of dressing on each side, add the avocado, lettuce and tomato to the bottom half, add spiced Halloumi to the top, add another spread of dressing and fold together!
This is not set in stone – it's just an example of what you could “build”, the world is your “Big Veg”.
I'm thinking that by calling this “burger dressing” a version of tartare sauce everyone will have the thought of scampi and chips in their heads! It began life as an homage to the dressing in the Big Mac and so I think it deserves a name of its own so, I name this sauce Quasi-T - it seems appropriate since its meaning is partly or almost a tartare sauce!
Finally the Spiced, Sliced Halloumi …
I make no apology for repeating the Spiced Halloumi recipe, it's much easier when you've got all the elements for an idea at your fingertips!
Spiced Halloumi
Serves 4
225g/8oz Halloumi sliced into 4 pieces
45g/2oz plain flour mix with
1 tbsp of seasoning of your choice
Rapeseed oil for shallow frying
The 225g pack will give you four portions, sliced lengthways – 8x7cms/3x3½ inches approximately. Open the pack and discard the liquid, pat the cheese dry with kitchen roll and then slice into four. Pat each slice dry, then box and fridge ready for cooking.
The seasoning for the Halloumi is your choice – a good quality shop bought version is fine and on that note here are a couple of suggestions :
the Chip Seasoning is suitable for vegetarians,
it is mild in flavour, a blend of paprika, onion & garlic
Old Bay is “bolder” in flavour but does not blow
your head off!
Both seasonings are versatile and excellent store
cupboard additions to zhuzh your veggies, particularly
over roasted new potatoes or wedges
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