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 do them on a barbecue.
Halloumi veggie burgers
MAKES 6 PATTIES (GLUTEN-FREE)
1 small courgette
1 large carrot
200g halloumi cheese
5 sprigs of mint, leaves picked and chopped
120ml (½ cup) plain yoghurt
2 Tbsp tahini (sesame paste)
2 Tbsp lime juice
1 tsp maple syrup or clear honey (preferably unheated)
Pinch of sea salt
Large green leaves, like savoy cabbage
Sauerkraut (fermented cabbage)
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 on 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.
Green Kitchen Travels is the healthy vegetarian culmination of the authors’ trip around the world illustrated in recipes, photos and stories. Containing almost 100 recipes, including Harira & Date Soup and No-Noodle Pad Thai, it is a book that proves you can have fun with vegetarian food wherever you are in the world – or wherever you’d like to imagine you are, anyway.
Extracted from Green Kitchen Travels by David Frenkiel and Luise Vindahl, published by Hardie Grant, RRP $45.