I made these jerk halloumi sliders as canapés for a recent vegetarian catering contract. Sliders are trendy miniature burgers primarily filled with hamburgers, but I have created these tasty little mouthfuls to cater for the vegetarian masses. I made my own brioche, jerk sauce and halloumi, but you can buy all the ingredients pre made especially as sliders become more popular. You can also make these into traditionally sized burgers if you like, just use larger brioche buns and add more halloumi. This recipe makes 8 sliders.
Jerk Halloumi Sliders
- 250g Halloumi
- Jerk Sauce
- 8 mini Brioche Buns
- 2 Salad Tomatoes
- 20g Iceberg Lettuce
- 1 tbsp Sesame Seeds
- Juice of 2 Limes
- 8 Pickles such as Cornichons/onion/pepper
- Knob Butter
- Cocktail sticks, to hold the sliders together
- Chop the halloumi into 8 slices.
- Place in an ovenproof bowl and cover with the jerk marinade. Cover with foil and place in the fridge to marinade for at least an hour but preferably overnight so the flavours sink into the cheese.
- Once marinated, heat the oven to 230 degrees C. Place in the oven for about 10-15 minutes to heat and create a jerk crust on the halloumi.
- Meanwhile, finely shred the lettuce. Place in a bowl and add the lime juice and sesame seeds.
- Thinly slice the salad tomatoes into 6 pieces each. Discard the top and bottom of the tomato so you are left with 8 slices.
- Drain the cornichons. Take 8 cocktail sticks and skewer the pickles close to one end of the stick.
- Cut the brioche buns in half. Heat a frying pan and add a knob of butter.
- Place the brioche cut side down in the pan and lightly fry for 1-2 minutes.
- Remove the halloumi from the oven, ready to start building your jerk halloumi slider.
- Take the bottom of a brioche, place a tomato slice on the cut side, then using a spoon add the hot jerk halloumi.
- Next add the finely shredded lettuce, the brioche top and skewer the burger together with the cocktail stick topped with a pickle.
Homemade Jerk Marinade
I adapted this recipe from the Carribean Pot website. I really like the suggestion at the end of adding a couple of shots of dark rum, shado beni (similar to coriander) and a couple of drops of Angostura Bitters. Next time we make the sauce I will definitely add my favourite Caribbean rum, Pirate’s Grog to the mix!
- 5 spring onions
- 5 sprigs of fresh thyme (about 1 tablespoon chopped)
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 teaspoon ground allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1-2 scotch bonnet chilli peppers (depending on how hot you want to go)
- 80ml soy sauce
- 2 tablespoon oil
- 60ml cider vinegar
- 1 onion
- Juice of 4 lemons
- 2 cloves garlic
- 1 teaspoon grated ginger
- Caribbean Dark Rum (such as Pirate’s Grog)
- Handful Shado Beni (or coriander)
- A few drops Angostura Bitters
- Roughly chop the onions, chillies (removing the seeds to reduce heat), garlic and thyme and add to a blender. Add all the other ingredients and blend for 1-2 minutes or until you have a smooth sauce.
- This makes quite a bit of sauce, enough to marinade a meal for 8 people. It can be stored in the fridge for a few days.