Vegetable Burgers with Halloumi and Mint

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
1 egg

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 thought on “Vegetable Burgers with Halloumi and Mint

  1. 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.

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