Veggie burgers are usually foul. Imagine sawdust patted together into a burger shape. If you’re very lucky you’ll get a big mushroom sliced in half and called a “burger”. I’m on a mission to show that it doesn’t have to be that way. In honour of National Burger Day, I’m sharing my recipe for beetroot and Halloumi burgers. I’ve had raging carnivores ask for seconds of this burger.
RECIPE: BEETROOT & HALLOUMI VEGETARIAN BURGERS
INGREDIENTS (makes 4 burgers):
- 2 small cooked beetroots grated (roasted or boiled, not in vinegar)
- Half block of Halloumi grated
- Half a medium sized onion/spring onion chopped up finely
- Half a cup of oats
- 1 beaten egg
- Seasoning to taste
BUN (I tweaked this recipe or just buy ready-made)
- 250g wholemeal bread floor
- 2 tablespoons olive oil
- 1 teaspoon salt
- 7g sachet of quick action yeast
- Oat milk to glaze
- 2 tablespoons sesame seeds
- Wasabi mayonnaise (wasabi and mayonnaise mixed together)
- Red onion
- Little gem lettuce
- If making your own buns, follow recipe in link above. While the dough is rising get started on the burgers.
- Place all the burger ingredients in to a bowl and mix. Add the egg last to bind.
- Shape into burgers then place in fridge for at least 30 minutes.
- To cook, either place under medium heat grill for approximately 5-7 minutes each side, shallow fry or roast in oven at 190•C for about 10 minutes.
- Once cooked, place in bun and add fixings as desired.