Halloumi veggie burgers

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen Travels
Makes: 6

It’s a common misapprehension that you can just stick two fried halloumi slices inside a burger bun, fill it up with some fresh cucumber, tomatoes and lettuce and call it a halloumi burger. I’m the first to admit that it’s a quick and delicious treat, but a burger? Nah. Try instead to coarsely grate the halloumi together with carrots, courgettes and some fresh mint and fry it for a couple of minutes in a pan. Then you’ll have yourself a proper halloumi burger. We first got the idea for these burgers at a food stall at one of the Sunday markets in London. There they served it almost like we have done here, on a cabbage leaf and with a yoghurt dressing, but you could also just go all the way with classic burger buns. We have fried these in a pan, but you could also put them on a barbecue.

Burgers

Ingredients

Quantity	Ingredient
1	small courgette
1	large carrot
200g	halloumi cheese
5 sprigs	mint, leaves picked and chopped

Tahini dressing

Quantity	Ingredient
120ml	plain yoghurt
2 tablespoons	tahini
2 tablespoons	lime juice
1 teaspoon	maple syrup
or 1 teaspoon	clear honey
pinch	sea salt

To serve

Quantity	Ingredient
	large green leaves, like savoy cabbage
	pea sprouts
	avocado
	lettuce
	sauerkraut

Method

Grate the courgette, carrot and halloumi cheese on a box grater on the coarsest side. Place in a bowl, add the mint and toss to combine. Form six patties with your hands.
Stir all the tahini dressing ingredients together in a small bowl.
Heat a dry, non-stick frying pan and fry the patties on each side until golden and soft. Serve in a large cabbage leaf with a dollop of tahini dressing, some pea sprouts and sliced avocado and a spoonful of sauerkraut. The patties and the dressing can be stored in the fridge for 3–5 days.