Pumpkin and haloumi burgers

Recipes / Vegetarian

This Middle-Eastern inspired burger is a great vegetarian alternative to the meaty hamburger.

Recipe «Pumpkin and haloumi burgers» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 650g peeled butternut pumpkin, chopped, 1/4 cup olive oil, plus extra to drizzle, 2 tsp zaatar, 400g can chickpeas, rinsed, drained, mashed with a fork, 1 cup fresh breadcrumbs , 1 cup flat-leaf parsley leaves, chopped, 1 egg, lightly beaten, 200g thick Greek-style yoghurt , 1 tbsp tahini, Finely grated zest of 1 lemon, plus 1 tbsp juice, 250g haloumi, sliced, 4 bread rolls, toasted, Butter lettuce leaves and tomato slices, to serve.

Ingredients:

  • 650g peeled butternut pumpkin, chopped 
  • 1/4 cup olive oil, plus extra to drizzle 
  • 2 tsp zaatar 
  • 400g can chickpeas, rinsed, drained, mashed with a fork 
  • 1 cup fresh breadcrumbs 
  • 1 cup flat-leaf parsley leaves, chopped 
  • 1 egg, lightly beaten 
  • 200g thick Greek-style yoghurt 
  • 1 tbsp tahini 
  • Finely grated zest of 1 lemon, plus 1 tbsp juice 
  • 250g haloumi, sliced 
  • 4 bread rolls, toasted 
  • Butter lettuce leaves and tomato slices, to serve 

Instructions

  1. Preheat the oven to 220°C.
  2. Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until tender and lightly caramelised. Transfer to a bowl and mash to a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
  3. Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
  4. Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.
  5. Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.
  6. To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately.