Spicy Italian sausage burgers with haloumi cheese

Preparation 20 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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One of the best burgers I have tasted in my life. The spicy side of the sausages with the salty of the haloumi and pancetta chips is completely legendary. Served on a brioche bun and with honey mayo, you will be in paradise!

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Ingredients for the mayo

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper from the mill

Ingredients

8 slices pancetta, thin but not too thin
160 g haloumi cheese, finely diced
Olive oil
The flesh of 4 large spicy Italian sausages (500 g)
4 slices Le Cantonnier St-Raymond raclette cheese
4 brioche hamburger buns, buttered inside
Mirabel frisée lettuce
Sliced tomatoes

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Preparation

In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
Preheat the oven to 400 °F. Cover a baking sheet with parchment paper and place the pancetta. Bake for about 15 minutes or until crispy. Place on a few sheets of absorbent paper and set aside.
In a small non-stick skillet heated over medium-high heat, place the haloumi cheese and add a thin drizzle of olive oil. Cook, stirring constantly for 3 to 4 minutes until the cheese is lightly browned all over. Pour into a bowl and let cool for 10 minutes.
In a bowl, put the sausage meat and the haloumi cheese. Mix and form 4 patties.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the patties on the heat and cook for about 4 minutes per side or until the meat is cooked. Add the raclette cheese slices towards the end of the cooking time to melt it.
Put the breads on the heat and toast to taste.
Spread a little honey mayonnaise on the inside of the top and bottom buns. Add a few leaves of lettuce on the bottom bread then place the patties. Add a slice of tomato and some pancetta chips then close with the top bread. Prick with a long toothpick and voila!

Our sommeliers suggest

Casillero del Diablo Cabernet-Sauvignon

Valle Central, Chile

Spicy Italian sausage, grilled halloumi that squeaks between the teeth: this burger has fat and heat to spare. The Casillero del Diablo Cabernet-Sauvignon from Chile answers with the blackcurrant typical of the grape and tannins that clear the palate between bites. Bite, pour, top up the glass, repeat. See the product

Lager Ambrée, 5%

Bercée Microbrasserie

The patty, the halloumi and the bun all went on the grill: it's roasted on top of roasted. An amber lager puts toasted grain and a light caramel on that, and its discreet fruit follows the honey mayonnaise. Not very bitter, it rinses the fat and moves on right away. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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