Piri Piri style duck burgers with grilled halloumi and homemade garlic hummus

• Préparation : 20 minutes
• Cuisson : 15 minutes
• Portions : 4

Ingrédients

• 2 (250g) packages of Brome Lake Piri Piri style duck burgers
• 1 (200g) package of halloumi (grilling cheese), cut into four thick slices
• 4 brioche hamburger buns
• 250 ml (1 cup) of arugula
• 250 ml (1 cup) of red bell pepper, roasted and finely chopped
• Choice of microgreens
• 1 (300g) bag of original kettle cooked potato chips
For the hummus
• 1 (540 ml) can of chickpeas
• 60 ml (¼ cup) Tahini (sesame paste)
• 60 ml (¼ cup) olive oil
• 30 ml (2 tbsp) fresh lemon juice
• 15 ml (1 tbsp) chopped garlic
• 2.5 ml (½ tsp) sweet smoked paprika
• Salt and pepper to taste

Préparation

1. Preheat the barbecue to medium-high (about 220 °C – 425 °F).

2. To the food processor container, add the chickpeas and liquid, tahini, oil, lemon juice, garlic, smoked paprika, and 60 ml (¼ cup) of water. Add salt and pepper. Mix until smooth and creamy. Store in the fridge.

3. On the hot, oiled barbecue grill, grill the halloumi for 1-2 minutes per side. Keep warm.

4. Place the duck burgers on the hot, oiled barbecue grill, close the lid and cook, 6-8 minutes per side, until the internal temperature of the meat reaches 74 °C (165 °F) on a cooking thermometer.

5. Cut the buns in half, then grill for one minute on the upper rack of the barbecue.

6. Top buns with half the hummus, arugula, roasted red peppers, a duck burger, grilled halloumi and microgreens.

7. Serve the rest of the hummus with the chips.