This dish came 4th in Linda McCartney Foods search for Britain’s Best Vegetarian Dish.
I made these up after having eaten a burger at Borough Market on Good Friday. This is probably one of the best things I have cooked of late. I added some cooked rice as I didn’t want too many breadcrumbs but I reckon it would work without them and also with oats instead. This makes about 8 burgers and you can freeze them before frying.
1 Onion – finely chopped
1 Carrot – grated
1 bunch mint – chopped
1 bunch parsley – chopped
1x 250g pack Halloumi cheese – grated
½ red pepper – finely chopped
splash of light soy sauce
salt and pepper
splash of tabasco
2 handfuls of white or brown rice – cooked and cooled
3-4 slices of bread – whizzed into breadcrumbs
Start by frying the onion gently in a little olive oil until soft and translucent then set aside to cool.
Once cooled mix all the ingredients together – you should have a stiffish dough when you squash it in your hands. If not add more breadcrumbs.
Shape into burgers and either place on a tray in the freezer or fry gently in olive oil.
Nice served in a bap with lettuce, mayonnaise and chili jam or simply with a watercress salad and beetroot relish.
Alternatively serve with a salad of pea shoots and mixed leaves, sun blushed tomatoes and asparagus.
One Comment Add yours
An awesome idea to use halloumi as an ingredient for a veggie burger and they look so yummy. Never tried it this way before, but I liked the idea so much that I even linked to your recipe from my halloumi page at squidoo.