Wild Garlic Cheese Burger

For the wild garlic cheese burger, first wash the wild garlic for the pesto, shake dry and cut into fine strips. In a small pan, toast the almonds a little without adding any fat. Crush the wild garlic, almonds and Parmesan in a mortar with the olive oil. Alternatively, puree in a blender. Season to taste with salt and pepper.

Cut the halloumi in half lengthwise. Cut open the chili pepper, remove the seeds, wash and chop. Wash the rosemary, shake dry and finely chop the needles. Mix the chili and rosemary with the oil, add the lemon juice. Peel the garlic cloves and press them into the marinade. Season with salt and pepper.

For the toppings, wash the eggplant and zucchini, rub dry, clean and slice. Peel the onions and cut into fine rings.

Brush the halloumi slices on both sides with half of the marinade. Use the other half for the eggplant and zucchini slices. Brown the cheese and vegetables on the grill for about 4-6 minutes on both sides.

Cut the rolls in half and spread the bottom part with half of the wild garlic pesto. Spread the eggplant and zucchini slices on top. Top each with a slice of halloumi, drizzle with the remaining pesto and garnish with the onion rings. Place the top halves of the bun on top of the wild garlic cheese burger.

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